Ingredients
- (12 pound) whole turkey
- /4 cup olive oil
- tablespoons garlic powder
- teaspoons dried basil
- teaspoon ground sage
- teaspoon salt
- /2 teaspoon black pepper
- cups water
Instructions
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Step 1
I preheat my oven to 325°F (165°C) and position the rack low for a large roasting pan. After removing the giblets and patting the turkey dry, place it in the pan. In a small bowl, whisk together olive oil, garlic powder, basil, sage, salt, and pepper. Using a basting brush, coat the entire bird generously with the herb oil. Pour two cups of water into the bottom, cover with the lid, and roast. Cooking takes about 3 to 3½ hours
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Step 2
check that the thickest part of the thigh reaches 180°F. Once done, I let the turkey rest for 30 minutes before carving—this step locks in the juices. Slice and serve warm.
Chef's Tip
For extra-crispy skin, pat the turkey completely dry before applying oil—moisture is the enemy of a golden crust. Trust the thermometer rather than frequently opening the oven door.
Storage Tips
Store leftover turkey in an airtight container in the fridge for up to 4 days. Reheat slices in a skillet with a little broth over low heat to prevent drying out, or enjoy cold in salads.
Variation Tips
Try swapping dried basil for rosemary or thyme for a different herbal profile. Pair with cauliflower mash and garlic green beans for a complete keto plate. Leftover turkey makes excellent lettuce wraps with avocado and a squeeze of lemon.