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Olive Oil Basted Turkey

Posted by Fernanda Catalan on
Olive Oil Basted Turkey

Turkey is a family favorite that we enjoy throughout the holidays. However, when it comes time to cook, we usually end up smothering the bird in butter, lard and even mayo. Fat can be delicious, but it's not the only source of flavor. This recipe shows you how to cook a turkey with olive oil, which is heart healthy and delicious butter alternative.


We blend fresh herbs, garlic, and O-Live organic olive oil and baste the turkey using this mixture. This does two things, adds incredible flavor and gets that skin nice and crispy.


Baste the turkey every 45 minutes until the internal temperature of the thickest parts reach 175F. If you are using a slightly smaller bird you might not get the color you are looking for right away. Use your broiler on low for the last 5 minutes to get the right shade. This recipe will make sure that your beautiful, golden brown turkey is the center of your holiday feast.


  • 16 - 18lb turkey, thawed
  • 1 large yellow onion
  • 3 ribs celery
  • 2 large carrots
  • 6 stems each of rosemary, thyme and sage
  • 1 cup + 4 tbsp O-Live olive oil
  • 1 cup chicken stock
  • 5 cloves of garlic
  • 1 tsp salt
  • 1 tsp black pepper


  1. Preheat oven to 325F.
  2. Remove neck and giblets from turkey if it is not already cleaned, then rinse and pat dry the cavity.
  3. Sprinkle the cavity with salt and pepper, then stuff with chopped celery, carrots, onion and half of the herbs (just leave them on the stem).
  4. Separate the skin from the turkey and rub about 4 tbsp of olive oil under the skin.
  5. Place turkey on a roasting rack with 1 cup of chicken stock, roast for 45 minutes.
  6. Remove the stems from the remaining herbs.
  7. In the bowl or a food processor, combine the remaining olive oil, garlic, and herbs.
  8. Stir / pulse until everything is well combined.
  9. After roasting for 45 minutes, baste the turkey with the olive oil herb mixture.
  10. Continue roasting for 2.5 - 3 hours longer or until internal temperature of the thickest parts reach 175.
  11. Baste every 45 minutes. When finish be sure to let your bird rest for at least 20 minutes.

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