Garlic Lemon Basil Homestyle Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10 servings (from a 12 lb / 5.4 kg turkey)
• Prep Time: 25 minutes (plus thawing time if needed)
• Cook Time: 3 to 3 1/2 hours
• Total Time: 3 hours 45 minutes to 4 hours

Quick Ingredients

• 1 whole turkey, about 12 lb (5.4 kg), thawed, giblets removed
• 6 cloves garlic, finely minced
• 1/4 cup (about 10 g) finely chopped fresh basil leaves
• 2 tbsp lemon zest (from about 2 large lemons)
• 1/3 cup (80 ml) olive oil
• 4 tbsp (56 g) unsalted butter, very soft
• 2 1/2 tsp fine sea salt, divided
• 1 1/2 tsp freshly ground black pepper, divided
• 2 lemons, quartered
• 1 medium onion, quartered (optional, for the pan)
• 1 cup (240 ml) low-sodium chicken broth or water

Do This

• 1. Preheat oven to 425°F (220°C). Pat the thawed turkey very dry, inside and out.
• 2. Mix garlic, basil, lemon zest, olive oil, butter, 2 tsp salt, and 1 tsp pepper into a thick paste.
• 3. Loosen skin over breasts with your fingers; rub half the paste under the skin and the rest all over the turkey. Season cavity with remaining salt and pepper; stuff with lemon wedges and some onion.
• 4. Place turkey on a rack in a roasting pan, add remaining onion and broth to the pan. Roast 20 minutes at 425°F (220°C).
• 5. Reduce oven to 325°F (165°C) and roast 2 1/2–3 hours more, until the thickest part of breast and thigh reaches 165°F (74°C). Tent loosely with foil if browning too fast.
• 6. Rest turkey 20–30 minutes before carving. Spoon pan juices over slices and garnish with extra basil and lemon if desired.

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Why You’ll Love This Recipe

• Bright, fresh flavors from garlic, lemon, and basil that feel light but still comforting.
• Simple, straightforward method that is very forgiving for home cooks.
• Crisp, golden skin with juicy, tender meat all the way through.
• Clean, homestyle seasoning that most guests (including kids) happily enjoy.

Grocery List

• Produce: 1 head garlic (you will use 6 cloves), 1 bunch fresh basil, 4 large lemons, 1 medium yellow or white onion
• Dairy: Unsalted butter
• Pantry: Whole turkey (about 12 lb / 5.4 kg), olive oil, fine sea salt, black pepper, low-sodium chicken broth or stock, all-purpose flour (optional, for gravy)

Full Ingredients

For the Garlic-Lemon-Basil Turkey

• 1 whole turkey, about 12 lb (5.4 kg), thawed if frozen, giblets removed
• 6 cloves garlic, finely minced
• 1/4 cup (about 10 g) fresh basil leaves, very finely chopped
• 2 tbsp lemon zest (from about 2 large lemons)
• 1/3 cup (80 ml) olive oil
• 4 tbsp (56 g) unsalted butter, very soft or gently melted and cooled to room temperature
• 2 1/2 tsp fine sea salt, divided
• 1 1/2 tsp freshly ground black pepper, divided
• 2 lemons, quartered (for stuffing the cavity and garnishing)
• 1 medium onion, quartered (optional, for cavity and pan)
• 1 cup (240 ml) low-sodium chicken broth or water (for the roasting pan)

Optional Simple Pan Gravy

• 2 cups (480 ml) pan juices and drippings (top up with chicken broth if needed)
• 3 tbsp (24 g) all-purpose flour
• Salt and black pepper to taste
• 1–2 tbsp fresh lemon juice, to taste
• 1–2 tbsp finely chopped fresh basil (optional, for a fresh finish)

Step-by-Step Instructions

Step 1: Thaw and Prepare the Turkey

Make sure your turkey is completely thawed. A 12 lb (5.4 kg) turkey usually needs about 3 days in the refrigerator to thaw safely. When ready to cook, remove the turkey from its packaging, take out the neck and giblets from the cavity (save them for stock or discard), and pat the turkey very dry with plenty of paper towels, inside and out. Dry skin is the key to getting nicely browned, crisp skin later. Set the turkey breast-side up on a wire rack set inside a large roasting pan. Let it sit at room temperature for about 30 minutes while you prepare the rub and preheat the oven. This takes the chill off the meat and helps it cook more evenly.

Step 2: Mix the Garlic-Lemon-Basil Rub

Preheat your oven to 425°F (220°C). In a medium bowl, combine the minced garlic, finely chopped basil, lemon zest, olive oil, and softened butter. Add 2 tsp of the salt and 1 tsp of the black pepper. Stir or mash with a fork until you have a thick, fragrant paste. It should be spreadable, not runny. Smell it: you should clearly notice garlic, fresh basil, and bright lemon. If it feels too stiff to spread, add 1–2 tsp more olive oil; if it feels too thin, stir in another teaspoon of chopped basil or a little more lemon zest.

Step 3: Season the Turkey Inside and Out

Use your hands to gently loosen the skin over the turkey breasts: slide your fingers under the skin from the cavity end, being careful not to tear it, and create a pocket over each breast. Spoon or spread about half of the garlic-lemon-basil paste under the skin, dividing it evenly between both sides, then smooth the skin to distribute it. Rub the remaining paste all over the outside of the turkey, including the legs and thighs. Sprinkle the cavity with the remaining 1/2 tsp salt and 1/2 tsp pepper. Stuff the cavity with the lemon quarters and a few pieces of onion if using. Scatter any remaining onion pieces around the turkey in the pan. Pour the 1 cup (240 ml) of broth into the bottom of the roasting pan to keep the drippings from burning and to create a flavorful base for pan juices.

Step 4: Start Roasting at High Heat

Place the roasting pan on the middle rack of your preheated 425°F (220°C) oven. Roast the turkey for 20 minutes at this higher temperature to help the skin start to brown and crisp. You should see the skin beginning to turn a light golden color and smell the garlic, basil, and lemon becoming very fragrant. After 20 minutes, without opening the oven more than necessary, reduce the oven temperature to 325°F (165°C). If any spots (like the wing tips) are already getting very dark, you can loosely cover just those areas with small pieces of foil.

Step 5: Roast Low and Slow Until Juicy and Done

Continue roasting the turkey at 325°F (165°C) for about 2 1/2 to 3 hours more, depending on your oven and the size of your bird. As a general guide, a 12 lb turkey will often take a total of about 3 to 3 1/2 hours, including the initial high-heat phase. Once or twice during roasting, you can spoon some of the pan juices over the breast and legs for extra moisture, but keep the oven door closed as much as possible. Start checking the internal temperature after about 2 1/2 hours total time. Insert an instant-read thermometer into the thickest part of the breast and the thickest part of the thigh, without touching bone. The turkey is done when both areas reach 165°F (74°C). If the skin is browned to your liking before the turkey reaches temperature, tent the whole bird loosely with foil and continue roasting until done.

Step 6: Rest the Turkey and Make Simple Gravy (Optional)

When the turkey reaches 165°F (74°C), carefully transfer it (still on the rack) to a cutting board or platter. Tent loosely with foil and let it rest for 20–30 minutes. Resting is essential: the juices will redistribute so the meat stays moist when you carve it. While the turkey rests, tilt the roasting pan and spoon off excess fat, leaving about 3 tbsp of fat plus the browned bits and juices. Place the pan over medium heat on the stovetop. Sprinkle in 3 tbsp flour and whisk it into the fat, scraping up any browned bits. Cook for 1–2 minutes, then gradually whisk in 2 cups of the pan juices (add extra broth if needed to reach 2 cups). Simmer 3–5 minutes, stirring often, until thickened. Season the gravy to taste with salt, pepper, a squeeze of lemon juice, and a bit of chopped basil if you like.

Step 7: Carve and Serve

To carve, first remove the legs and thighs by cutting where they join the body. Separate drumsticks and thighs. Next, slice off the breasts in whole lobes by cutting along the breastbone and then across the ribs, then slice the breast meat crosswise into even pieces. Arrange slices and pieces on a warm serving platter. Spoon a little of the lemony basil pan juices or gravy over the top to keep everything moist and glossy. Garnish the platter with the roasted lemon wedges and a scatter of fresh basil leaves if desired. Serve the turkey warm with extra gravy and pan juices on the side so everyone can add as much as they like. The result should be fragrant, bright, and homestyle—simple flavors that please almost everyone at the table.

Pro Tips

• Dry the turkey well: Taking a few extra minutes to pat the skin completely dry makes a big difference in how crisp and golden it becomes.
• Do not skip under-skin seasoning: Getting the garlic-lemon-basil paste under the breast skin seasons the leanest meat directly and keeps it juicy.
• Use a thermometer: Every oven and turkey is slightly different. Rely on an instant-read thermometer, not just time, for perfectly cooked meat.
• Tent instead of overcooking: If the turkey reaches a deep golden brown before the inside is done, loosely tent with foil to prevent burning while it finishes.
• Adjust lemon and basil at the end: If you love bright flavors, finish the carved turkey with a squeeze of fresh lemon and a sprinkle of extra chopped basil before serving.

Variations

• Herb blend turkey: Replace half of the basil with fresh parsley and a little fresh thyme for a more traditional mixed-herb flavor while keeping the lemon and garlic the same.
• Tender turkey breast only: Use a 5–6 lb bone-in turkey breast and the same rub. Roast at 375°F (190°C) for about 1 3/4–2 1/4 hours, until it reaches 165°F (74°C), for a smaller, quicker version.
• Garlic-lemon-basil butter discs: Chill the rub into a log, slice into discs, and tuck them under the skin and on top. This helps the butter stay in flavorful pockets that melt slowly into the meat.

Storage & Make-Ahead

Leftover turkey keeps well and stays tasty for several days. Cool any leftovers within 2 hours of cooking. Slice the meat off the bones and store it in shallow, airtight containers in the refrigerator for up to 4 days. To freeze, wrap portions tightly and place in freezer bags or containers for up to 3 months. Reheat gently, covered, with a splash of broth or water to keep the meat moist. You can also make the garlic-lemon-basil rub up to 24 hours ahead and store it in the refrigerator; let it soften at room temperature for 20–30 minutes before spreading. If you like, you can season the turkey with the rub and refrigerate it uncovered for up to 12 hours before roasting. This dry chill time helps the skin dry out and crisp even more.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz / 170 g cooked turkey meat without skin plus a spoonful of pan juices, based on 10 servings): about 320 calories; 40 g protein; 16 g fat; 3 g saturated fat; 1 g carbohydrates; 0 g fiber; 0 g sugar; about 560 mg sodium. Actual values will vary depending on how much skin is eaten, how much fat is removed from the drippings, and the exact size of your turkey.