Lemon-Herb Turkey

Lemon-Herb Turkey

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"Your mouth will water as this easy, flavorful turkey roasts in your oven all afternoon!"
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2 h 40 m servings 722 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 91.2 g
  • 182%
  • Cholesterol:
  • 264 mg
  • 88%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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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!

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...

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 th...

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...

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 o...

The lemon flavor went missing. I was really surprised. Overall it was still turkey and delicious.

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