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Lemon, Garlic, and Parsley Roast Turkey Recipe

This California Turkey Recipe Tastes Like Sunshine


Gremolata Turkey

From Anna Monette Roberts, POPSUGAR Food

Lemon, Garlic, and Parsley Roast Turkey Recipe


  1. 1 12-14-pound whole turkey, brined for at least 12 hours (optional)
    3 cloves garlic, minced
    1/2 bunch parsley, leaves only, chopped
    Zest of 2 lemons
    1 stick salted butter
    Salt and pepper


  1. Preheat oven to 325°F. Drain turkey from its brine and pat dry with paper towels (don't forget inside the cavity!).
  2. Place breast-side up on a roasting rack or coil of foil fit inside a shallow roasting pan.
  3. In a food processor (or chopped by hand), mince garlic. Chop in parlsey and lastly lemon zest. Chop in butter.
  4. Spread gremolata butter on the outside and inside of the bird. Carefully separate the breast skin from the meat and tuck gremolata butter in those crevices too! Salt and pepper liberally all over.
  5. Tuck wings back and tie turkey legs together (if applicable). Make sure no parts of the turkey are touching the sides of the pan. If they are, add a little crumpled-up foil as a buffer. Insert an oven-safe thermometer at the thickest part of the thigh (the lower part of the thigh), but don't touch the bone.
  6. Bake, without disturbing or basting, until thigh reaches 160°F and juices from the meat run clear. About 2/3 through cooking time, add a foil tent to cover the tops of the drumsticks and breast to prevent them from overcooking.
  7. Remove from oven. Allow to rest at least 15 minutes before transferring to a cutting board to carve. Proceed to make pan gravy with turkey drippings.
Image Source: POPSUGAR Photography / Anna Monette Roberts
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