Mediterranean Diet Classic Baked Turkey
Transform your holiday table with the irresistible flavors of the Mediterranean Diet Classic Baked Turkey. This vibrant twist on a traditional centerpiece combines the wholesome simplicity of the Mediterranean diet with classic roasting techniques, creating a dish that's as healthy as it is delicious. Rubbed with a bold marinade of olive oil, fresh herbs like rosemary, thyme, and oregano, and zesty lemon, this turkey is infused with layers of aromatic flavor. A medley of vegetables and lemon inside the cavity keeps the bird juicy while enhancing its natural taste, and slow roasting with a chicken broth base ensures tenderness in every bite. Perfectly golden and aromatic, this turkey is an impressive yet approachable recipe for gatherings large or small. Nourishing, flavorful, and Mediterranean-inspired—it's the perfect star for your festive feast!
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Recipe Information
Ingredients
- 10 pounds Whole turkey
- 0.5 cup Olive oil
- 1 large Lemon
- 6 cloves Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 tablespoon Fresh oregano
- 1 tablespoon Fresh parsley
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Onion
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 cup Chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets and rinse the turkey thoroughly with cold water inside and out, then pat dry with paper towels.
In a small bowl, combine the olive oil, juice of one lemon, minced garlic, chopped fresh rosemary, thyme, oregano, parsley, salt, and black pepper to make a marinade.
Rub the turkey all over with the marinade, ensuring to cover both the skin and underneath it for enhanced flavor.
Cut the lemon, onion, carrots, and celery into large chunks and place them inside the turkey cavity. This will add moisture and aroma to the turkey while it roasts.
Truss the turkey by tying the legs together with kitchen twine and tucking the wing tips under the body.
Place the turkey breast-side up on a rack in a large roasting pan.
Pour the chicken broth into the bottom of the roasting pan; this will help keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey, basting occasionally with pan juices, for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove the foil for the last 30 minutes of cooking to allow the skin to become golden brown and crispy.
Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Carve the turkey and serve with the vegetables and pan juices.
Nutrition Facts
Calories |
7368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 8170 mg | 355% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 19.6 g | ||
| Protein | 1099.0 g | 2198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 54.7 mg | 304% | |
| Potassium | 12276 mg | 261% | |
*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.
