Whole roasted turkey

  • 180min
  • 12 servings


1 whole turkey 13 lb / 6 kg (defrosted or fresh)
2 tbsp olive oil
2 tbsp honey
2 tbsp thyme
3 tbsp chopped fresh rosemary
5 garlic cloves, chopped
2 tbsp lemon and orange zest
2 tbsp salt
1 tbsp ground black pepper


  1. Rinse the turkey inside and out and pluck out any stray feathers.
    Pat dry with a paper towel.
  2. Start by rubbing the turkey with oil, honey, thyme, zest, rosemary, garlic, salt and pepper.
    Tie the legs together and tuck the wings under its back.
  3. Let stand at room temperature for one hour before cooking it.
  4. Preheat the oven to 350°F / 180°C.
  5. Place the turkey on a rack in a roasting tray, breast side up. Pour water into the tray.
  6. Cover the turkey in foil and roast for one hour
  7. Remove the foil and pour the juices from the tray over the top of the turkey. Return to the oven, turn the heat up to 425°F / 220°C and bake for an additional 30 minutes.
  8. Remove the turkey again and pour the juices over the top of the turkey.
  9. Roast for an additional 30 minutes or until golden. Using a meat thermometer, check the internal temperature. It should be 165°F / 74°C.
  10. Allow to rest for 30 minutes before serving.

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