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Italian Style Turkey

Course: Entree
Cuisine: Italian
Author: Cynthia


  • 1 12-15 pound turkey rinsed, reserve giblets and neck for gravy or your dog.
  • 1 large lemon
  • Fresh herbs sage, rosemary, thyme
  • garlic cloves peeled, slightly crushed
  • Kosher salt pepper and olive oil


  • Clean out the bird and reserve the giblets and neck for gravy or your dog.
  • Poke holes in a large lemon and stuff inside the cavity of the bird along with fresh herbs. I used rosemary, thyme and oregano along with a couple of cloves of garlic.
  • Season the inside with kosher salt, pepper and olive oil.
  • Separate the skin from the breast meat and season up under the skin with salt, pepper and olive oil. I usually add a few whole sage leaves and leave them there because it makes a pretty presentation when it's all roasted.
  • Rub the outside of the bird with olive oil and salt and pepper.
  • Roast at 325* F. until juices run clear. Usually about 15 minutes per pound depending on your oven. The internal temperature should be 165*F.