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–+ servings

One-Pan Roast Turkey

A flavorful and juicy one-pan roast turkey recipe, seasoned with herbs and roasted alongside vegetables for a complete meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 whole turkey (12-14 lbs) thawed if previously frozen
  • 4 tablespoons olive oil for rubbing
  • 2 teaspoons salt to taste
  • 1 teaspoon black pepper freshly ground
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 lemon lemon cut into wedges
For the Vegetables
  • 4 cups carrots peeled and cut into chunks
  • 3 cups potatoes cubed
  • 2 cups onions quartered
  • 1 cup celery chopped
For the Gravy
  • 2 cups turkey broth low sodium
  • 1/4 cup all-purpose flour for thickening
  • 1 tablespoon butter optional for richness

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. Prepare the turkey by removing giblets and patting it dry with paper towels.
Seasoning
  1. Rub the turkey all over with olive oil, salt, black pepper, rosemary, and thyme.
  2. Stuff the turkey cavity with lemon wedges.
Vegetable Arrangement
  1. In a large roasting pan, arrange the carrots, potatoes, onions, and celery around the turkey.
  2. Drizzle the vegetables with olive oil and season with salt and pepper.
Roasting
  1. Cover the turkey loosely with foil and roast in the preheated oven for about 2 hours.
  2. Remove the foil in the last 30 minutes to allow the skin to brown.
Making Gravy
  1. Once the turkey is done (internal temperature should reach 165°F or 74°C), remove it from the oven and let it rest.
  2. In the same pan, pour off excess fat, leaving the drippings. Stir in flour and cook for 1 minute.
  3. Gradually whisk in turkey broth, bringing to a simmer until thickened. Add butter if desired.
Serving
  1. Carve the turkey and serve with roasted vegetables and gravy.
  2. Enjoy your one-pan roast turkey meal!

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 45gFat: 15gSaturated Fat: 4gSodium: 600mgFiber: 5gSugar: 3g

Notes

Let the turkey rest for at least 20 minutes before carving to retain juices. Use a meat thermometer to ensure perfect cooking.

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