1 whole turkey (10-14 lbs.)
1/2 c. olive oil
2 tbsp. fresh lemon juice
2 tbsp. kosher salt
2 tbsp. fresh parsley, minced
1 tbsp. fresh sage, minced
1 tbsp. fresh rosemary, minced
1 tbsp. fresh thyme leaves, minced
1 tbsp. black pepper

Move oven rack to lower third of oven. Place turkey on rack and set in large roasting pan. Tuck wings under and tie legs with kitchen string. Pour 1 cup water into bottom of roasting pan. Whisk together olive oil, lemon juice, salt, herbs and pepper. Rub over turkey. Roast 3-1/2 hours, or until meat thermometer inserted in thickest part of thigh registers 165°F. No need to baste when using the reduced pressure setting. Remove from oven, cover loosely with foil and let stand 20 minutes before carving. Serves 16.

Back to Recipes