Roasted Half Turkey

Name: Roasted Half Turkey
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 0.5 half turkey (3-4kg), preferably fresh or fully thawed; 2 tbsp extra-virgin olive oil; 2 medium medium yellow or white onions; 6 large large carrots, peeled; 1 bunch fresh rosemary sprigs; 3 large large garlic cloves, unpeeled and lightly crushed; 0.5 cup dry white wine; 0.5 cup low-sodium chicken broth; 1 tbsp kosher salt; 0.5 tbsp freshly ground black pepper; 0.5 tbsp garlic powder; 1 tbsp ground sage; 0.5 tbsp ground rosemary; 0.5 tbsp ground thyme

Golden Roasted Half Turkey — Show-Stopping Centerpiece with Herb-Scented Vegetables

There's something deeply satisfying about roasting a half turkey — all the drama of a whole bird but with quicker cooking and easier carving. The herb rub creates a gorgeously bronzed skin while the vegetables underneath turn into the most flavorful side dish you could ask for, soaking up every bit of those savory drippings.

AmericanDinnerHigh ProteinComfort FoodHolidayRoastingTurkey

Prep20 min

Cook2 hrs

Total2 hrs 20 min

Servings6

Difficultymedium

Ingredients

For turkey

½ half turkey (3-4kg), preferably fresh or fully thawed
2 tbspextra-virgin olive oil
2 mediummedium yellow or white onions
6 largelarge carrots, peeled
1 bunchfresh rosemary sprigs
3 largelarge garlic cloves, unpeeled and lightly crushed
½ cupdry white wine(optional)
½ cuplow-sodium chicken broth

For rub

1 tbspkosher salt
½ tbspfreshly ground black pepper
½ tbspgarlic powder
1 tbspground sage
½ tbspground rosemary
½ tbspground thyme

Instructions

If your turkey is frozen, move it to the refrigerator at least 24 hours before cooking. Complete thawing is crucial for even cooking and food safety.
Remove the turkey from its packaging and pat completely dry with paper towels — you want the skin as moisture-free as possible for the best browning. Check the cavity for any remaining giblets.
Position a rack in the lower third of your oven and preheat to 350°F. This moderate temperature will cook the turkey evenly without drying out the breast meat.
Drizzle the olive oil over both sides of the turkey, then rub it in with your hands, making sure to coat the skin thoroughly. The oil helps the seasoning stick and promotes browning.
Mix all the rub ingredients in a small bowl until well combined. Season the turkey generously on both sides, pressing the spice mixture into the skin so it adheres well.
Cut the onions into thick 1-inch rounds — they'll hold their shape better during the long roast. Leave the carrots whole after peeling, or halve them lengthwise if they're very thick.
Pour the wine and broth into a large roasting pan, then scatter in the onions, carrots, crushed garlic, and rosemary sprigs. Place the turkey cut-side down directly on top of the vegetables — this protects the breast meat and lets the vegetables steam in the drippings.
Roast for 1.5 to 2 hours, checking for doneness with an instant-read thermometer. The breast should hit 170°F and the thigh 180°F when measured at the thickest parts. The skin should be deep golden brown and the juices should run clear.
⏱ 1 hr 30 min
Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for 15 minutes — this allows the juices to redistribute throughout the meat, ensuring every slice stays moist.
⏱ 15 min