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Italian Style Roasted Turkey for the Holidays

Roasted Italian turkey is a mouth-watering twist on the traditional Thanksgiving bird. Bursting with flavors of fragrant Italian herbs and garlic, this turkey recipe is seasoned with salty butter, lemon zest, sage and rosemary. It tastes as good as it looks, and is guaranteed to be a memorable centerpiece for your Italian-style Thanksgiving feast!

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 10 servings
Calories: 637 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 10-15 lb whole turkey fully defrosted if frozen
  • ½ cup 1 stick unsalted butter softened (reduce salt by ½ teaspoon if using salted butter)
  • 3-4 large sprigs of fresh sage plus 3 teaspoons minced, divided
  • 3-4 large sprigs of fresh rosemary plus 3 teaspoons minced, divided
  • 1 tablespoon kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper plus more for seasoning
  • 2 lemons quartered, plus the zest from 1 lemon
  • 1 medium yellow onion unpeeled, quartered
  • 1 whole head of garlic sliced crosswise through the center
  • 2 tablespoons olive oil
  • 1 cup dry white wine such a pinot Grigio
  • 2 cups of water for the roasting pan

Notes

  • If using a frozen turkey, plan to give it at least 3-4 days to slowly defrost in the refrigerator.
  • Remove top racks from oven before preheating to ensure the turkey fits.
  • You don't need to rinse your turkey - it’s a messy and unnecessary step.
  • The turkey should sit out at room temperature for at least 30 minutes to 1 hour before roasting.
  • I like to mix together a dish of salt and freshly ground pepper to sprinkle inside and on top of the bird to make it a little easier and less messy.
  • Use fresh herbs - it gives better flavor than dried herbs, and you need big bunches to fill the cavity which will perfume the meat as it cooks.
  • It's important to keep the turkey off the bottom of the pan, so be sure to use a roasting pan with a rack. If you don't have one, you can use a baking rack or a few balls of tin foil.
  • The only way to know your turkey is cooked to the correct temperature is with a thermometer, not time. However, budget about 15 minutes for each pound. For best results, use a thermometer that can stay in the turkey the entire time and alert you when it reaches the right temperature.
  • Turkey needs to be cooked to 165 degrees F to be safe, but it can start to get dry if it goes above that. Because the turkey continues to cook once it's removed from the oven, I like to take it out at 160. Do so at your own risk, and make sure the thermometer comes up to 165 while it's resting.
  • If the skin is getting too dark at any point, cover the turkey with foil.

Nutrition Information

Calories 637kcal (32%) Carbohydrates 4g (1%) Protein 77g (154%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 279mg (93%) Sodium 1098mg (46%) Potassium 861mg (25%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 488IU (10%) Vitamin C 12mg (13%) Calcium 53mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 637

% Daily Value*

Calories 637kcal 32%
Carbohydrates 4g 1%
Protein 77g 154%
Fat 32g 49%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 279mg 93%
Sodium 1098mg 46%
Potassium 861mg 18%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 488IU 10%
Vitamin C 12mg 13%
Calcium 53mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.