This simple oven-roasted turkey recipe delivers a moist, tender result with beautifully browned skin, all while keeping things healthy. Stuffed with aromatic citrus, onion, and herbs, it creates its own flavorful pan juices for basting, reducing the need for excess salt or butter. It's the perfect centerpiece for a memorable and wholesome holiday meal.
So you have a whole cooked turkey. Now what? We’ve got a full lineup of leftover turkey recipes to transform your bird into even more satisfying, high protein meals. Or, if you’re searching for new heart healthy favorites, our dinner recipes are guaranteed to make everyone’s taste buds happy.
This recipe prioritizes health by building deep flavor from whole-food ingredients rather than relying on high-sodium seasonings or saturated fats. By using fresh herbs, citrus, and aromatics to season the turkey from the inside out and using heart-healthy olive oil for the skin, we achieve a delicious, moist result with significantly less sodium and fat than traditional recipes.
The best method is a two-temperature approach. Start roasting at a high temperature (425°F) for 30 minutes to brown the skin, then reduce it to 325°F for the remainder of the cooking time. This ensures the turkey cooks evenly without drying out the breast meat.
Yes, it's a good practice to cover the turkey breast with a piece of foil after the initial browning period. This prevents the delicate breast meat from overcooking and drying out while the thighs and legs finish cooking.
While this recipe includes basting, you can keep a turkey moist by placing aromatics and liquid in the cavity and pan, as we do here. You can also dry brine the turkey with salt and herbs 24 hours in advance, which helps the meat retain moisture during cooking.
Let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist turkey.
Yes — when roasted with minimal fat and no added sugars, turkey is a lean, high protein choice for Thanksgiving. Skip the skin to reduce fat even more.
Turkey is naturally low in fat, high in protein, and rich in vitamins like B6 and niacin. It's a good choice for heart health and weight management.
Turkey itself is gluten free. Just make sure your broth or stock doesn't contain wheat-based additives.
Very. A 4 oz serving has about 30 grams of protein, making it a top pick for high protein meals.
In many cases, yes. Turkey (especially white meat) has less saturated fat and fewer calories than most cuts of beef.
Both are great lean proteins. Turkey tends to be slightly leaner, especially in the breast meat.
Turkey is usually the healthier option — it’s lower in sodium, saturated fat, and sugar compared to most hams.
Season inside and out, stuff the cavity with aromatics, and roast starting at high heat, then reduce. Use a meat thermometer to ensure it reaches 165°F.
Plan on about 13–15 minutes per pound at 325°F. A 14-lb turkey takes around 2.5 to 3 hours.
Overcooking, not seasoning the cavity, skipping the resting time, and forgetting a meat thermometer.
165°F in the thickest part of the breast. Always use a digital thermometer.
Plan for 1 to 1.5 pounds of turkey per person. Go bigger if you want leftovers.
Try wraps, casseroles, soups, or paninis. Turkey works well in almost any high protein meal.
Move it from the freezer to the fridge about 1 day per 4–5 pounds. A 14-lb bird takes about 3–4 days.
Pat it dry, season well, and stuff the cavity with citrus, herbs, and aromatics. Let it sit at room temp for 30 minutes before roasting.
If you're planning a festive gathering, explore these other healthy main dishes perfect for any holiday table. From classic roasted chicken to elegant pork loin, these recipes offer delicious and wholesome alternatives to traditional favorites.
Make the most of your holiday leftovers with these creative and healthy turkey recipes. From a hearty vegetable soup to a quick and easy sandwich, these ideas will transform your delicious roasted turkey into brand new meals.
Recipe yields 10 servings
Preheat oven to 425°.
Rinse the turkey and pat it dry. Season the cavity of the turkey with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity with the halved orange, halved lemon, onion, garlic, thyme and sage.
Rub the turkey skin with the olive oil and season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
On a flat surface, arrange the turkey, breast side up, legs facing you. Place kitchen twine under the legs and pull up around the legs to tie legs together. Flip turkey over, with breast side down and legs facing you. Pull twine around wings and tie together. Place the turkey on a rack in a roasting pan.
Pour the chicken stock into the roasting pan and transfer to the oven. Roast the turkey for 30 minutes. Reduce oven temperature to 325°. Make a triangle-shaped piece of foil and cover turkey breast. Insert a meat thermometer in the thickest part of the breast. Return the turkey to the oven. Continue to roast the turkey for about 2 hours, basting every 30 minutes, or until the meat thermometer registers 165°.
Remove the turkey from oven. Let stand 15 minutes. Garnish with fresh thyme sprigs, sage leaves, cranberries, orange slices and lemon or lime slices.
If your oven is packed with side dishes or pies, making your Thanksgiving turkey in a slow cooker is a smart move. This method keeps the turkey moist and hands-off while freeing up oven space. It’s ideal for smaller gatherings, and still delivers that juicy, roasted flavor — just without the crispy skin.
Prep Time: 15 minutes
Cook Time: 6 to 7 hours on LOW or 3.5 to 4 hours on HIGH
Total Time: Approximately 6.5 hours
This method makes cleanup easier and keeps your turkey moist all day long. Great for prepping early and keeping warm through Thanksgiving dinner.
Feel free to swap the thyme and sage with other woody herbs like rosemary or marjoram for a different aromatic profile.
If you don't have an orange, using two lemons or a combination of lemon and lime will also provide excellent flavor and moisture.
For extra flavor and moisture retention, consider a dry brine. The day before roasting, rub the turkey inside and out with a mix of 3 tablespoons of kosher salt, 1 tablespoon of black pepper, and 2 tablespoons of chopped fresh herbs. Refrigerate uncovered overnight before roasting as directed (and omit the salt from the recipe).
If you don't have fresh garlic or onion, you can rub the outside of the turkey with 1 teaspoon of each powder along with the salt and pepper.
These healthy sides are made to pair with your Thanksgiving turkey recipe without adding extra stress or calories. Each one is lightened up, simple to prep, and full of classic holiday flavor.