Eosinophilic Esophagitis Friendly Gluten Free Herb Roasted Turkey
Total time11 hr 45 min
Prep time30 min
Cook time3 hr 15 min
4.6(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
- 1 whole turkey (12–14 lb), thawed, giblets and neck removed
For the herb butter
- ½ cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 tsp lemon zest
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
For the turkey
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 medium yellow onion, quartered
- 2 cups chicken broth
Instructions
- 1
Pat the turkey completely dry inside and out with paper towels. Place it uncovered on a rack set in the roasting pan and refrigerate for at least 8 hours or overnight — this dries the skin for a crisper result.
- 2
Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 325°F (165°C).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!