Ingredients
– 1 whole turkey (about 4 kg)
– 60 ml olive oil
– 1 tablespoon salt
– 1 teaspoon black pepper
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 1 lemon, quartered
– 1 onion, quartered
– Fresh herbs (such as thyme and rosemary)
– 500 ml chicken broth
Method
1. Preheat the oven to 180°C (350°F).
2. Pat the turkey dry with paper towels. Rub the olive oil all over the bird, then sprinkle salt, pepper, garlic powder, and onion powder evenly.
3. Stuff the cavity of the turkey with lemon, onion, and fresh herbs.
4. Place the turkey on a roasting tray and pour chicken broth around the base.
5. Roast for about 2 – 2.5 hours, basting every 30 minutes, until the turkey is golden brown and the internal temperature reaches 75°C (165°F).
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