Dairy-Free Classic Baked Turkey

Elevate your holiday table with this tender and flavorful Dairy-Free Classic Baked Turkey, a guilt-free spin on the quintessential roasted bird. Perfect for accommodating dietary needs, this turkey recipe substitutes butter with heart-healthy olive oil while preserving the rich, herby essence you love. Infused with garlic, fresh rosemary, thyme, and lemon, it’s generously seasoned inside and out for maximum flavor. Nestled on a bed of carrots, celery, and onion, this 12-pound turkey roasts to juicy perfection, basted with savory pan juices and finished with a golden, crispy skin. With just 30 minutes of prep, this recipe proves you don’t need dairy to create a show-stopping centerpiece. Serve with the aromatic, naturally dairy-free gravy for a meal that’s wholesome, delicious, and sure to impress family and guests alike!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 8

Ingredients

• 12 pounds Whole turkey
• 2 tablespoons Salt
• 1 tablespoon Black pepper
• 0.5 cup Olive oil
• 6 Garlic cloves, minced
• 1 Lemon, halved
• 3 tablespoons Fresh rosemary, chopped
• 3 tablespoons Fresh thyme, chopped
• 3 Carrots, roughly chopped
• 3 Celery stalks, roughly chopped
• 1 Onion, quartered
• 2 cups Low-sodium chicken broth

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Remove the turkey giblets and pat the turkey dry with paper towels.

Step 3

In a small bowl, mix together the salt, black pepper, and minced garlic.

Step 4

Rub the entire turkey, including the cavity, with olive oil.

Step 5

Next, rub the garlic mixture all over the turkey.

Step 6

Squeeze the juice from the lemon halves inside the turkey cavity, and then place the squeezed lemons, along with half of the rosemary and thyme, into the cavity.

Step 7

Place the chopped carrots, celery, and onion at the bottom of a roasting pan.

Step 8

Position the turkey breast side up on top of the vegetables in the pan.

Step 9

Tie the turkey legs together with kitchen twine and tuck the wings under the body.

Step 10

Pour the chicken broth into the roasting pan.

Step 11

Cover the turkey loosely with foil, place in the oven, and bake for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Step 12

During the last hour of cooking, remove the foil to allow the skin to become golden and crispy.

Step 13

Baste the turkey with pan juices every 30 minutes after removing the foil.

Step 14

Once the turkey is done, transfer it to a cutting board and cover loosely with foil. Let it rest for 20 minutes before carving.

Step 15

Strain the pan juices into a saucepan, skimming off any excess fat, and heat over medium heat to serve as gravy alongside your turkey.

Nutrition Facts

Serving size	(6813.0g)

Amount per serving	% Daily Value*
Calories	8647.5

Total Fat 305.2g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 10.6g
Cholesterol 3810.2mg	0%
Sodium 18025.6mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 18.9g	0%
Total Sugars 25.2g
Protein 1318.2g	0%

Vitamin D 0IU	0%
Calcium 923.5mg	0%
Iron 65.7mg	0%
Potassium 15109.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.2%

Protein: 63.8%

Carbs: 3.0%