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Lemon Herb Roast Turkey

Prep Time: 30 minutes
Servings: 8 -10 servings
Author: Shinee
Love the zesty bright lemon flavors in every bite, along with aromatic herbs infused throughout the juicy meat.  If you love lemon, this lemon herb turkey is for you!
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  • Begin to thaw the turkey in the refrigerator 2-3 days before roasting.
  • Preheat the oven to 350°F (180°C).
  • Pull the neck and giblets out of the cavity. Wash and dry the turkey with paper towels.  Carefully run your hand under the breast skin to create a pocket.
  • Cut one lemon into quarters and put it in the cavity.
  • Zest and juice the second lemon. (You should have about 4-5 tablespoons of lemon juice.)
  • In a small bowl, mix together 2 tablespoons of lemon juice, lemon zest, olive oil, salt and seasonings.
  • Smear the oil and seasoning mixture evenly all over the turkey and under the breast skin.
  • Place the turkey, breast side up, on a V rack in a large roasting pan.
  • If desired, tie the legs of the bird with twine. (I prefer this method over whole trussing, because it’s easier. But mine usually comes with already tied legs.)
  • In a small bowl, combine melted butter and remaining 2-3 tablespoons of lemon juice.
  • Using a marinade injector, slowly inject each thigh and breast halves with about 1.5 tablespoons of melted butter/lemon juice mixture.
  • Place the chicken neck and giblets in the bottom of roasting pan and pour in chicken stock.
  • Roast the turkey until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. (Check on turkey after 2 hours. If skin isn’t browning fast enough, increase oven temperature by 50°F/10°C. If the skin is browning too much, cover with a foil.)
  • The turkey is cooked, when the deepest part of breast and legs registers 165°F (74°C) on an instant-read thermometer.
  • Remove the turkey from oven, cover with foil and let rest at least 30 minutes before carving.
  • Reserve pan juices to make gravy. I got about 3 cups of liquid and used the whole thing for gravy without additional chicken stock.


Note 1: I used 14lbs turkey. The cooking time will vary depending on your turkey size. Rule of thumb: estimate 15 minutes per pound.