Roast Turkey 3 1/2 stars

by Larisa U.

Roasted Turkey with potatoes

A golden roast turkey with potatoes, lemon, and rosemary, perfect for Thanksgiving and cozy autumn gatherings. Juicy, flavorful, and aromatic, this dish brings warmth to any fall celebration (serves 4–6).

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Ingredients:

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Remove giblets and pat the turkey dry with paper towels. Season the cavity with salt and pepper, then stuff with 1 lemon (halved), 2 rosemary sprigs, and 2 smashed garlic cloves.
  3. Mix softened butter with lemon zest, minced garlic (from 2 cloves), chopped rosemary, salt, and pepper. Loosen the skin over the turkey breast and rub half of the butter under the skin, the rest over the skin.
  4. Toss potato wedges with olive oil, salt, pepper, and some rosemary leaves. Spread around the turkey in the roasting pan.
  5. Place turkey breast-side up on a rack in the roasting pan. Roast for about 13–15 minutes per pound (28–33 minutes per kg), basting occasionally with pan juices. Squeeze the second lemon over the turkey halfway through roasting.
  6. Check internal temperature: 165°F (74°C) in the breast, 175°F (80°C) in the thigh. Roast potatoes separately at 425°F (220°C) for 10–15 minutes if needed for crispiness.
  7. Remove turkey from the oven and let it rest 20–30 minutes before carving.
  8. Serve turkey slices with roasted potatoes, garnished with extra rosemary sprigs and lemon slices.