Traditional Roast Turkey

By Dr. Terry Simpson · Prep: 20 min · Cook: ~3 hrs · Rest: 20–30 min · Serves: 10–12 Mediterranean Celebrations

We’re known for our Sous Vide Turkey (the easiest, most reliable way to perfect turkey). But if you’re roasting the traditional way, this olive oil, citrus, and herb method delivers a moist, flavorful Mediterranean-style centerpiece—without heavy butter or gravy

This is one of the hardest things for people to cook, because of how the turkey anatomy is- but here is a great recipe from me to you

Ingredients

12–14 lb turkey, thawed
Kosher salt & black pepper
1/4 cup extra-virgin olive oil
Zest of 1 lemon + 1 orange
4 cloves garlic, minced
2 tsp each chopped rosemary & thyme
1 tsp smoked paprika (optional)
1 onion (quartered), 1 lemon (halved), 1 orange (halved)
1–2 cups low-sodium stock

Instructions

Season: Pat dry; salt & pepper inside and out.
Herb oil: Mix EVOO, zests, garlic, rosemary, thyme, paprika. Rub under the breast skin and all over.
Aromatics: Stuff cavity with onion, lemon, and orange. Truss lightly; tuck wings.
Roast high: 425°F for 20–30 min to brown.
Roast low: Reduce to 325°F. Add stock to pan; roast until breast is 160–165°F and thigh 170–175°F. Tent if browning too fast.
Rest & carve: Rest 20–30 min. Carve. Serve with skimmed pan juices and citrus wedges.

Mediterranean Notes & Points

Prefer Sous Vide: Our sous vide turkey is our signature for precision and juiciness; this roast is the classic alternative.
EVOO over butter: Improves fat quality (aim ≥60% daily fats from MUFAs across the day).
Veg-forward sides: Pair with roasted vegetables, legumes, and salads to balance the plate.
Portion: Celebrate with turkey as the highlight, not the daily norm.

Nutrition (Estimated per 6 oz roasted turkey breast, skinless)

Calories: ≈280 kcal

Protein: ≈48 grams

Fat: ≈7 grams

Carbohydrates: 0 grams

Sodium: ≈300 mg (varies with salting)

Tip: If brining, reduce added salt. For darker meat nutrition, fat will be slightly higher.

Serving & Make-Ahead

Roast up to 1 day ahead; carve, cover, and gently rewarm with a splash of stock.
Save the carcass for a simple vegetable-forward turkey broth.