Your mouth will water as this easy, flavorful turkey roasts in your oven all afternoon!

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Recipe Summary

prep:
30 mins
cook:
2 hrs
additional:
10 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
1 - 12 pound turkey
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Mix the marjoram, rosemary, thyme, basil, garlic, and black pepper in a small dish; set aside.

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  • Gently lift the skin of the turkey away from the meat, and lightly brush the meat with olive oil. Sprinkle the meat evenly with lemon juice, then sprinkle the meat with 2/3 of the mixed herbs. Pat the turkey skin onto the meat; sprinkle the remaining herbs into the turkey cavity, and add the squeezed lemon halves. Place the flour into the turkey roasting bag, and shake to evenly coat. Place the turkey into the bag, close the end with a nylon tie, and place into a deep roasting pan. Cut 6 half-inch slits in the top of the bag.

  • Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts

722 calories; protein 91.2g 182% DV; carbohydrates 3.6g 1% DV; fat 36g 55% DV; cholesterol 264.5mg 88% DV; sodium 220.6mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2009
Note from Author: For added moistness bake the turkey in a turkey bag and place it upside down in the pan. Turn over during the last 30 minutes to get that nice brown look! Read More
(18)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/01/2009
Note from Author: For added moistness bake the turkey in a turkey bag and place it upside down in the pan. Turn over during the last 30 minutes to get that nice brown look! Read More
(18)
Rating: 5 stars
05/08/2011
Super easy and really great flavor! The turkey stayed moist and had wonderful flavor! I substituted fresh oregano for the marjoram and mixed the herbs in the olive oil then spread that mixture over the meat under the skin. I also only used the roasting bag to keep the turkey in (I preped it the day before and stored it in the refrigerator) I covered the turkey with foil for roasting and uncovered it for the last 30 minutes to allow the skin to crisp up. Awesome will make again! Read More
(14)
Rating: 5 stars
11/25/2012
Was worried it would be dry with the little amount of lemon juice but this proved to be a great success. Left the meat with a light lemony flavor. As I was unsure of how to lift the skin on the turkey we just put the spices on the skin. Still worked great! Read More
(3)
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Rating: 5 stars
01/31/2013
A perfect change of pace! The only change I made was to mix the oil with the herbs before spreading. The citrus added a brightness without being overwhelming. Cooked up lovely in my Nu-Wave oven. Thank you so much.:) Read More
(1)
Rating: 5 stars
11/30/2013
I omitted the marjoram combined the spices with the oil and rubbed it under the skin as well as over after covering with the lemon juice. I tented the turkey with aluminum foil because I didn't have a bag. The only change I made was to pour chicken stock in the bottom of the pan. Very moist with wonderful flavor. Read More
(1)
Rating: 4 stars
11/27/2015
The lemon flavor went missing. I was really surprised. Overall it was still turkey and delicious. Read More
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