Gluten Free Herb Roasted Turkey
A showstopping centerpiece for any holiday table, this herb-roasted bird delivers everything you want — crackling golden skin, juicy meat, and a kitchen that smells absolutely incredible. The secret is a generous compound butter packed with fresh rosemary, thyme, sage, garlic, and a hint of lemon zest, worked directly under the skin so every bite is infused with flavor from the inside out. Every single ingredient here is naturally free of gluten, which means no label-scanning stress and no swapping out pantry staples — just straightforward, wholesome cooking. The overnight dry-brine step is a small effort that pays off enormously, giving you that deep mahogany skin that looks like it came out of a restaurant kitchen. Aromatics tucked into the cavity — lemon, a whole head of garlic, onion, and fresh herb sprigs — perfume the meat as it roasts low and slow at 325°F for just over three hours. Basting with the pan drippings every 45 minutes keeps things moist, and a proper 30-minute rest before carving means the juices stay right where they belong. With 10 generous servings, this is the kind of recipe that earns a permanent spot in your holiday rotation.
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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
- 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).
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