This is my absolute favorite roasted turkey recipe! It was given to me by my friend Karen Carter many years ago when I was working at Saban Entertainment doing voice-overs. Karen worked in the office and was in charge of coordinating casting. Sadly, she passed away way young from injuries after a car accident. This recipe is her legacy for the people she blessed with it. I’ve shared it with my entire family and it’s been made over and over for Thanksgiving through the years. I especially love the marinade that’s infused with fresh herbs, garlic, and lemon.
Enjoy and Happy Thanksgiving!
- ½ Cup Olive Oil
- ½ Cup Dijon Mustard
- ¼ Cup Soy Sauce
- 4 Lemons juice squeezed
- 2 Tbsp Spike
- ½ Cup Italian Parsley fresh, chopped
- ½ Cup Oregano fresh, chopped
- ¼ Cup Chives fresh, chopped
- ¼ Cup Sage fresh, chopped
- 1 Head Garlic fresh, chopped
- lemon pepper to taste
- Whole Turkey thawed, size depending on how many you wish to serve
- ¼ cup water or stock from the giblets
- 2 Tbsp flour
- ¼ cup Sherry
- 2 Tbsp chives
- ½ cup mushrooms sliced
- pepper to taste
- Whisk together the olive oil, Dijon mustard, soy sauce, lemon juice, Spike, parsley, oregano, sage, garlic, lemon pepper, and paprika.
- Place the turkey in a roasting pan and pour the marinade over it.
- Marinate overnight covered.
- Roast the turkey in the roasting pan at 325 degrees uncovered. When roasting, baste every 15 minutes. Insert a meat thermometer into the top of the leg at the thickest part. When the temperature reaches 165 degrees the turkey will be done.
- Let the turkey set at least 20 minutes before carving.
- Strain the pan drippings and skim the fat off the top. (save the herbs that have been strained) Put the strained liquid and de-fatted liquid into a medium saucepan. (I then like to add back the herbs into the saucepan. If you want a very smooth gravy, do not add the herbs back.)
- Whisk ¼ cup of broth (or water) with 2 Tbsp of flour to make a rue. Add this to the pan drippings.
- Whisk in the sherry, chives, sliced mushrooms and pepper. Cook it down on the stove until it starts to look like gravy. Depending on how much pan drippings you have and the consistency you want, you may need to add a little more flour mixed with broth.
It’s been infused with fresh herbs, garlic, and lemon. The result is a roasted turkey as tender as can be. It’s especially tender if it’s roasted in a tightly covered roasting pan when it’s in the oven.
The Mushrooms and Sherry gravy is wonderful too! You can strain out the herbs in the pan drippings using a gravy strainer after the turkey is finished cooking, but I put them back in the gravy after skimming off the fat. I like it when it’s chunky and rich but the consistency is up to you.
When you purchase your turkey always try to find one that is free from antibiotics and hormones and raised on a free-range, organic farm.
The health benefits of eating roasted turkey
- It’s a rich and low-fat source of protein.
- It’s a good source of iron, zinc, potassium and phosphorus, vitamin B6 and niacin.
- Eating turkey regularly can help lower cholesterol. It’s low on the Glycemic Index and will help keep insulin levels stable.
- It contains the amino acid tryptophan, which produces serotonin. (That’s why you want to take a nap after eating it)
- It’s a source of selenium, essential for thyroid hormone metabolism.
- It helps boost immunity.
For more fabulous Thanksgiving recipes click here.
What’s your favorite way to roast a turkey? Do you have a very favorite recipe? Please leave a comment and share?
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