Preheat oven to 350°F (177°C) convection oven or 375°F (190°) in a regular oven.
Place turkey in a large roasting pan.
Mix olive oil, garlic, lemon juice, oregano, parsley, salt and pepper in a bowl to make marinade.
Pour marinade over turkey lifting skin from breast and thighs and try to get as much marinade on the meat as possible. Put any extra marinade inside the cavity and on outside skin.
Let turkey sit in fridge for about 30 minutes.
Place turkey on a wire rack in a roasting pan in the oven.
Cover the top of the bird loosely with foil for the first 1-2 hours of cooking depending on the size of the bird.
A meat thermometer should read 170°F or 77°C when the bird is done or you can cut into the joint between the thigh and the leg when you think it is done. The juices should run clear and the bone shouldn’t be red in colour.
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