Recipe rē•spin: Roasted Turkey
A healthy spin to your holiday menu.

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

NOURISH
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