roasted turkey

Southern French-Style Herb-Roasted Turkey Serves: 10


  • 1/4 cup Extra-Virgin Olive Oil, divided
  • 1 (10–12 lb) turkey
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 Tbsp Herbes de Provence
  • 1 tsp Poultry Seasoning
  • 1 Whole Head Garlic, top chopped off
  • 2 Lemons, halved
  • 1 Sprig Fresh Rosemary
  • 1 Sprig Fresh Thyme
  • 1 Sprig Fresh Sage

Cooking Instructions:

  • Preheat oven to 425°F.
  • Use 1 Tbsp olive oil to grease the bottom of a large roasting pan.
  • Wash and dry the turkey thoroughly. Season with salt and pepper on the inside and out. Place turkey breast side up in the pan.
  • Brush the turkey with the remaining olive oil. Sprinkle Herbes de Provence and poultry seasoning on turkey, and rub into skin with your hands.
  • Place whole garlic head, 1 lemon half, rosemary, thyme, and sage inside the cavity. Squeeze lemon juice from remaining lemon half over the top of the turkey.
  • Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered.
  • Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with foil. Continue to bake for another 2–2 1/2 hours or until the internal temperature of the thickest part of the turkey breast meat reads 180°F on a meat thermometer.
  • Remove from the oven, and place on a carving board. Let rest for 10 minutes before carving. Remove skin while carving.
  • Strain the liquid from the bottom of the pan into another saucepan.
  • Juice the remaining 2 lemon halves, add to the saucepan, and stir.
  • Bring to a boil over high heat, and cook for 10 minutes or until sauce has reduced.
  • Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.

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