Dairy-Free Classic Baked Turkey
Elevate your holiday feast with this irresistible Dairy-Free Classic Baked Turkey—a perfect centerpiece for those avoiding dairy but craving traditional flavors. This recipe features a 12-pound turkey seasoned with a fragrant blend of garlic, fresh rosemary, and thyme, delivering bold yet comforting aromas. Olive oil takes the place of butter, ensuring a beautifully golden, crispy skin, while a medley of carrots, celery, and onion add depth to the roasting process. Fresh lemon juice brightens the dish, and low-sodium chicken broth keeps the turkey moist as it bakes to perfection. With step-by-step instructions and a resting period to preserve juiciness, this oven-roasted turkey is tender, flavorful, and an ideal dairy-free option for your festive table. Pair it with the rich, savory pan gravy for a crowd-pleasing holiday meal that everyone will love.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 0.5 cup Olive oil
- 6 Garlic cloves, minced
- 1 Lemon, halved
- 3 tablespoons Fresh rosemary, chopped
- 3 tablespoons Fresh thyme, chopped
- 3 Carrots, roughly chopped
- 3 Celery stalks, roughly chopped
- 1 Onion, quartered
- 2 cups Low-sodium chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels.
In a small bowl, mix together the salt, black pepper, and minced garlic.
Rub the entire turkey, including the cavity, with olive oil.
Next, rub the garlic mixture all over the turkey.
Squeeze the juice from the lemon halves inside the turkey cavity, and then place the squeezed lemons, along with half of the rosemary and thyme, into the cavity.
Place the chopped carrots, celery, and onion at the bottom of a roasting pan.
Position the turkey breast side up on top of the vegetables in the pan.
Tie the turkey legs together with kitchen twine and tuck the wings under the body.
Pour the chicken broth into the roasting pan.
Cover the turkey loosely with foil, place in the oven, and bake for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
During the last hour of cooking, remove the foil to allow the skin to become golden and crispy.
Baste the turkey with pan juices every 30 minutes after removing the foil.
Once the turkey is done, transfer it to a cutting board and cover loosely with foil. Let it rest for 20 minutes before carving.
Strain the pan juices into a saucepan, skimming off any excess fat, and heat over medium heat to serve as gravy alongside your turkey.
Nutrition Facts
Calories |
9400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.6 g | 642% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3499 mg | 1166% | |
| Sodium | 15064 mg | 655% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 20.6 g | ||
| Protein | 1098.7 g | 2197% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 1530 mg | 118% | |
| Iron | 60.3 mg | 335% | |
| Potassium | 14668 mg | 312% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
