Herb-Roasted Turkey with Lemon and Garlic

A whole small turkey roasted until the skin crisps up and the meat stays juicy, seasoned with a generous rub of fresh herbs, lemon zest, and plenty of garlic. No butter needed here. A good dairy-free margarine does the job of getting fat under the skin and keeping everything tender. The lemon keeps it bright, the herbs make it smell incredible while it roasts, and the garlic mellows into something almost sweet by the end. Sized right for four people without three days of leftovers.

By David M.

Recipe details

Yield
4 people
Prep time
35 minutes
Cook time
2 hours 30 minutes
Total time
3 hours 5 minutes

Ingredients

  • 1 (10–12 lb) turkey Whole turkey, giblets and neck removed, patted dry (fresh or fully thawed if frozen)
  • 5 tbsp Dairy-free margarine, softened to room temperature (use a solid stick-style margarine, not a spread)
  • 2 tbsp Fresh rosemary, leaves stripped from stems, finely chopped
  • 2 tbsp Fresh thyme, leaves stripped from stems, finely chopped
  • 3 tbsp Fresh flat-leaf parsley, finely chopped
  • 10 cloves Garlic, 6 cloves minced, 4 cloves left whole
  • 3 lemons Lemon, zested and halved (zest goes into the herb rub; halves go in the cavity and pan)
  • 2 tbsp Olive oil (for drizzling over the skin)
  • 2½ tsp Fine sea salt (divided between the rub and cavity)
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1 medium Yellow onion, quartered (goes inside the cavity for aromatics)
  • 1 cup Low-sodium chicken or turkey broth (poured into the bottom of the roasting pan to keep drippings from scorching)

Instructions

  1. If your turkey is frozen, you need to thaw it in the fridge first. Allow 24 hours of fridge time per 5 lb (2.3 kg) of bird. A 10 lb (4.5 kg) turkey needs about 2 days. Keep it in its original wrapper on a rimmed tray on the lowest shelf. Once fully thawed, proceed with the recipe. If it's already fresh or thawed, carry on.
  2. About 1 hour before you plan to start roasting, take the turkey out of the fridge and let it sit at room temperature. Also take out 5 tbsp dairy-free margarine so it has time to soften.
  3. While the turkey comes up to temp, make the herb rub. Finely chop 2 tbsp fresh rosemary leaves, 2 tbsp fresh thyme leaves, and 3 tbsp flat-leaf parsley. Put them all in a small bowl.
  4. Mince 6 cloves garlic and add to the herb bowl. Zest all 3 lemons over the bowl too, work right over it so none of that fragrance escapes. Add 2 tsp fine sea salt, 1 tsp smoked paprika, and 1 tsp dried oregano. Add the softened 5 tbsp dairy-free margarine and mash everything together with a fork until it's one cohesive paste. It will look rough and chunky; that's exactly right.
  5. Now preheat your oven to 425°F (220°C). A standard home oven takes 15 to 20 minutes to fully reach temperature, so turn it on now and let it heat up while you prep the turkey.
  6. Halve all 3 lemons (they're already zested). Quarter 1 medium yellow onion. Set the 4 remaining whole garlic cloves aside. These all go in the cavity shortly.
  7. Remove the giblets and neck from the turkey cavity if they're in there. Pat the bird very dry with paper towels, the drier the skin, the crisper it gets. Place it breast-side up on the roasting rack in your roasting pan.
  8. Now get the herb rub under the skin. Starting at the neck end, slide your fingers between the skin and the breast meat, gently separating them. Work carefully, you want a pocket, not a tear. Push about half the herb-margarine paste under the skin and spread it as far as you can reach with your fingers, covering both breasts. Press down on the skin from the outside to spread it further. Rub the remaining paste all over the outside of the bird, including the legs and wings. Don't stress about neatness.
  9. Season the cavity with the remaining ½ tsp fine sea salt, then stuff it loosely with the quartered onion, 4 whole garlic cloves, and 2 of the lemon halves (squeeze them slightly as they go in). Put the remaining lemon halves in the bottom of the roasting pan. Tie the legs together with kitchen twine if you have it, it helps the bird cook evenly, though it's not the end of the world if you skip it.
  10. Drizzle 2 tbsp olive oil over the skin and use your hands or a brush to make sure it's coated all over. Pour 1 cup (240 ml) low-sodium broth into the bottom of the roasting pan.
  11. Roast the turkey at 425°F (220°C) for 30 minutes. This high initial heat sets the skin and starts the browning.
  12. After 30 minutes, drop the oven temperature to 325°F (165°C). Continue roasting until the thickest part of the thigh (not touching bone) reads 165°F (74°C) on an instant-read thermometer. For a 10 lb (4.5 kg) bird this usually takes another 1 hour 45 minutes to 2 hours at the lower temp. Baste with the pan drippings every 45 minutes or so. If the breast skin is getting very dark before the thigh is cooked through, tent a piece of foil loosely over just the breast.
  13. When the thermometer reads 165°F (74°C) in the thigh, pull the turkey out of the oven. Tip the pan slightly and spoon the drippings up over the bird one last time, then transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 25 minutes before carving. Resting allows the juices to redistribute, if you cut it too soon, everything runs out onto the board.
  14. While the turkey rests, pour the pan drippings into a small saucepan if you'd like a simple pan sauce. Skim off some of the fat from the surface, then simmer over medium heat for 5 to 8 minutes until slightly reduced. Taste and adjust salt. Squeeze the roasted lemon halves from the pan into it for a little brightness.
  15. Carve the turkey by removing the legs first, then the thighs, then slicing the breasts against the grain. Serve with the pan drippings spooned over the top.