Recipe rē•spin: Roasted Turkey

In the last 20 years, I have tried every possible turkey recipe, from deep-fried to grilled – with stuffing and without. What I have discovered is that simpler is better! My secret is that olive oil pairs perfectly with turkey. It helps to lock in moisture, brown the skin to a deep bronze shade, and, most of all, adds so much flavor! Of course, the goal is to make the breast meat as juicy as possible – no one wants a dry bird!

It is time to leave the butter in the fridge because here is a healthy, straightforward recipe for a succulent and flavorful turkey that allows you to put more time and energy into the side dishes, gravy, and sauces. (I highly recommend our chimichurri!). Happy cooking!

• One organic turkey, 12-14 lbs – thaw if frozen
• Half a cup kyoord EVOO + extra for brushing on the bird
• Six cloves garlic
• Juice from 1 lemon
• One loosely packed cup of mixed green herbs, e.g., sage, Oregano, chives, parsley
• 2 tsp sea salt
• 1 tsp freshly ground black pepper

1. Take the turkey out of the fridge and bring it to room temperature for about 1-2 hours.
2. Remove the giblets from the cavity and pat it dry—no need to rinse.
3. Heat the oven to 325 degrees (low and slow!).
4. Blend all the other ingredients in a small food processor or blender until a paste forms.
5. Coat the cavity and the outside of the turkey with the oil and herb mixture and smear some of it between the breast and breast skin.
6. Do not stuff your turkey. Trust me; it will stay juicier.
7. Place it in a roasting pan on a rack and cook for about 3-3.5 hours.
8. After 1.5 hours, tent part of the bird with foil to prevent burning (only if needed).
9. About 5 minutes before the bird is ready, remove the foil, and brush it with extra olive oil.
10. Remove when the thigh temperature reaches 170 degrees, or the breast temperature reaches 155 degrees.
11. Let it rest for at least 10-15 minutes. Then, recheck the breast temperature and make sure it’s at 165.
12. Reserve pan drippings to make gravy!