Soy-Free Classic Baked Turkey
Elevate your holiday feast with this Soy-Free Classic Baked Turkey recipe, a flavorful twist on the traditional centerpiece that's perfect for those avoiding soy in their diet. Featuring a 12-pound turkey brushed with a rich herbed butter mixture infused with fresh rosemary, thyme, and sage, this recipe delivers mouthwatering depth of flavor. The cavity is stuffed with aromatic lemon and garlic, while a bed of roasted carrots, celery, and onion enhances the natural juices, creating a savory base perfect for basting. With tender, juicy meat and golden-brown skin, this turkey is roasted to perfection and pairs beautifully with your favorite sides. Ideal for gatherings, this easy-to-follow, allergy-conscious recipe ensures everyone at the table can enjoy the quintessential tastes of the season.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup olive oil
- 0.5 cup unsalted butter
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 sprigs fresh sage
- 1 whole lemon
- 1 head garlic
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 cups chicken broth
- 3 large carrots
- 3 large celery stalks
- 1 large onion
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the fridge and let it sit at room temperature for 30 minutes to ensure even cooking.
Pat the turkey dry with paper towels both inside and out.
Peel and chop the carrots, celery, and onion into large chunks, and set aside.
Cut the lemon in half and peel apart the garlic head into individual cloves.
In a small saucepan, melt the unsalted butter with the olive oil over medium heat. Stir in salt and black pepper.
Add half of the rosemary, thyme, and sage sprigs to the butter mixture and let it infuse over low heat for 5 minutes. Remove the herbs and discard.
Brush the turkey all over with the herbed butter mixture, ensuring even coverage. Season the cavity of the turkey generously with salt and pepper.
Stuff the turkey cavity with the rest of the fresh herbs, the halved lemon, and the garlic cloves.
Place the chopped carrots, celery, and onion in the bottom of a large roasting pan to form a bed for the turkey. This will help keep the turkey raised and allow air to circulate.
Position the turkey breast-side up on top of the vegetables in the roasting pan and pour 2 cups of chicken broth into the pan.
Cover the turkey loosely with aluminum foil to prevent the skin from burning, but allow the turkey to still self-baste.
Place the turkey in the preheated oven and roast for approximately 3.5 hours (or about 18 minutes per pound), basting every hour with the pan juices.
Remove the foil during the last 30 minutes of roasting to allow the skin to turn golden brown.
Check the internal temperature of the turkey thigh with a meat thermometer; it should read 165°F (74°C) to ensure it is fully cooked.
Once the turkey is cooked, remove it from the oven and let it rest for at least 30 minutes before carving.
Serve with your favorite sides and enjoy your soy-free feast!
Nutrition Facts
Calories |
10173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.6 g | 596% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 11764 mg | 511% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 25.9 g | ||
| Protein | 1326.3 g | 2653% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1058 mg | 81% | |
| Iron | 68.6 mg | 381% | |
| Potassium | 15388 mg | 327% | |
*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.
