Ina Garten Accidental Turkey
This recipe got its name when Ina accidentally discovered a new method for roasting turkey. Instead of using a high heat approach, she roasted the bird at a low temperature for several hours. The result? A turkey that’s evenly cooked, moist throughout, and easy to prepare. It’s seasoned simply with butter, salt, pepper, and herbs—and roasted on a bed of vegetables for extra flavor.
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
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1 (12–14 lb) fresh turkey, thawed and giblets removed
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3 tablespoons unsalted butter, melted
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2 tablespoons olive oil
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Kosher salt and freshly ground black pepper
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1 lemon, halved
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1 head garlic, halved crosswise
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1 bunch fresh thyme
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1 bunch fresh sage
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1 large yellow onion, quartered
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3 carrots, cut into large chunks
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2 celery stalks, cut into large chunks
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1 cup chicken broth or white wine (for the bottom of the pan)
Instructions
Preheat oven to 325°F (163°C). Place a rack in a large roasting pan and layer it with onions, carrots, and celery. Pour the broth or wine into the pan.
Pat the turkey dry with paper towels. Stuff the cavity with lemon, garlic, thyme, and sage. Brush the outside with melted butter and olive oil. Season generously with salt and pepper all over, including under the skin if possible.
Place the turkey breast-side up on the vegetable-lined rack. Roast uncovered for about 2¾ to 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). You don’t need to baste during this time, but you can if you like a more deeply browned skin.
Remove from the oven and tent loosely with foil. Let the turkey rest for at least 20–30 minutes before carving. This helps the juices redistribute and keeps the meat moist.
Carve the turkey and serve with your favorite side dishes. Spoon pan juices over the meat for extra flavor.