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Lemon-Herb Turkey

Lemon-Herb Turkey

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 40 m
MISSJEN

MISSJEN

Your mouth will water as this easy, flavorful turkey roasts in your oven all afternoon!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 91.2 g
  • 182%
  • Cholesterol:
  • 264 mg
  • 88%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Mix the marjoram, rosemary, thyme, basil, garlic, and black pepper in a small dish; set aside.
  2. Gently lift the skin of the turkey away from the meat, and lightly brush the meat with olive oil. Sprinkle the meat evenly with lemon juice, then sprinkle the meat with 2/3 of the mixed herbs. Pat the turkey skin onto the meat; sprinkle the remaining herbs into the turkey cavity, and add the squeezed lemon halves. Place the flour into the turkey roasting bag, and shake to evenly coat. Place the turkey into the bag, close the end with a nylon tie, and place into a deep roasting pan. Cut 6 half-inch slits in the top of the bag.
  3. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MISSJEN
17

MISSJEN

7/1/2009

Note from Author: For added moistness, bake the turkey in a turkey bag, and place it upside down in the pan. Turn over during the last 30 minutes to get that nice brown look!

fausterlady
12

fausterlady

5/8/2011

Super easy and really great flavor! The turkey stayed moist and had wonderful flavor! I substituted fresh oregano for the marjoram and mixed the herbs in the olive oil then spread that mixture over the meat under the skin. I also only used the roasting bag to keep the turkey in (I preped it the day before and stored it in the refrigerator), I covered the turkey with foil for roasting and uncovered it for the last 30 minutes to allow the skin to crisp up. Awesome, will make again!

Janine Brooks
3

Janine Brooks

11/25/2012

Was worried it would be dry with the little amount of lemon juice, but this proved to be a great success. Left the meat with a light, lemony flavor. As I was unsure of how to lift the skin on the turkey, we just put the spices on the skin. Still worked great!

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