Dairy-Free Classic Roast Turkey
Elevate your holiday feast with this Dairy-Free Classic Roast Turkey, a simple yet delicious recipe that guarantees perfectly moist and golden meat without any dairy products. Featuring a flavorful olive oil and herb rub infused with lemon, garlic, rosemary, thyme, and sage, this turkey is richly seasoned and aromatic. The cavity is stuffed with fresh onion, carrot, celery, and lemon halves, while vegetable broth enhances the roasting process, keeping the bird tender and juicy. Basted to perfection and roasted until golden crisp, this recipe is ideal for accommodating dairy-free diets while delighting every guest at the table. Perfect for Thanksgiving or any special occasion, this easy-to-follow recipe promises a crowd-pleasing centerpiece in just three hours!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 0.5 cups Olive oil
- 1 whole Lemon
- 4 pieces Garlic cloves, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 2 tablespoons Fresh thyme, finely chopped
- 1 tablespoon Fresh sage, finely chopped
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 whole Onion, quartered
- 1 whole Carrot, roughly chopped
- 2 pieces Celery stalks, roughly chopped
- 2 cups Vegetable broth
Instructions
Preheat the oven to 325°F (165°C).
Remove the turkey from the refrigerator and allow it to come to room temperature for about 30 minutes.
Pat the turkey dry with paper towels.
In a small bowl, combine olive oil, the juice of one lemon, minced garlic, rosemary, thyme, sage, salt, and black pepper.
Brush the mixture all over the turkey, making sure to coat it evenly, including under the skin and inside the cavity.
Stuff the cavity with the lemon halves, onion quarters, carrot chunks, and celery pieces.
Place the turkey on a rack in a large roasting pan, breast side up.
Pour the vegetable broth into the bottom of the roasting pan.
Cover the turkey loosely with aluminum foil.
Roast the turkey in the preheated oven, basting occasionally with pan drippings, for about 2 1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
Remove the foil during the last 45 minutes of roasting to allow the skin to become golden and crisp.
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Nutrition Facts
Calories |
9445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.8 g | 645% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 3499 mg | 1166% | |
| Sodium | 9778 mg | 425% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 18.3 g | ||
| Protein | 1102.1 g | 2204% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 1407 mg | 108% | |
| Iron | 60.4 mg | 336% | |
| Potassium | 14232 mg | 303% | |
*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.
