Easy Roast Turkey (Gluten-Free, Dairy-Free)

This easy roast turkey is marinated with a herb-mustard mixture (no brining required!), and roasted until juicy and flavorful. Definitely a must-have at your holiday table, it’s perfect with turkey gravy, mashed potatoes, green bean casserole, and stuffing! Totally gluten-free and dairy-free too.

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Holiday Season is Here

The year has passed by so quickly, and we’re already thick in holiday season! Before we know it, it’ll be Thanksgiving, followed by Christmas and New Year’s!

If you are hosting Thanksgiving dinner and have already started planning your menu, you might be thinking about the star of your holiday table – roast turkey.

(Of course, if you aren’t a fan of turkey, you can do a whole roasted chicken instead).

Whole Roast Turkey

Today we’re making a simple roast turkey that involves an easy herb marinade – no brining required.

Using a medium-sized turkey which should fit easily in most ovens, and doesn’t make the process complicated, this roast turkey recipe is great for smaller gatherings, or if you have plenty of amazing side dishes as well!

Why This Recipe Works:

• Simple Ingredients: The main ingredients we’ll need to make a roast turkey are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the turkey marinade is simple, with little hands-on time (most of the time required is mainly marinating time or roasting time). With a few tricks, I’ll show you how to make the turkey meat juicy and flavorful.
• Totally Gluten-Free & Dairy-Free: The best part is that this oven roasted turkey recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy turkey during the holidays!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this easy roast turkey recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Olive Oil: I like using extra virgin olive oil, but you may also use melted dairy-free butter if you prefer. Alternatively, if you are not dairy-free, go ahead and use regular melted butter instead.
• Dijon Mustard: I used Dijon mustard, but any type of mustard will work too.
• Spices: I used a mix of ground black pepper, granulated garlic, ground coriander for flavor. Alternatively, you may also use garlic powder or onion powder if you like.
• Dried Herbs: I used a mix of dried thyme, dried oregano and dried basil to add more flavor to the turkey marinade. Alternatively, you may use a storebought herb mixture.
• Apples & Lemon: I used red apples, but any type of apples will work here. Roughly chop the apples into pieces. Cut the fresh lemon into wedges before stuffing it into the cavity. By placing the apples and lemons into the cavity of the turkey, the acidity from the lemon and apples will tenderize the turkey from the inside out as it cooks, and the moisture prevents the turkey breast meat from drying out while roasting.
• Fresh Herbs: The fresh thyme and fresh rosemary add flavor to the turkey fat and juices, so as you baste the turkey meat every 30 minutes with the juices while it roasts, the flavors from the herbs get infused into the meat.

How to Make Easy Roast Turkey (Step by Step):

1. Preheat Oven & Prepare Turkey

Preheat the oven to 325F. Pat the whole turkey dry using paper towels (removing excess moisture results in crispy skin) and remove any giblets from the turkey cavity.

2. Prepare Marinade

In a medium bowl, combine the olive oil, Dijon mustard, salt, pepper, granulated garlic, ground coriander, and dried herbs together. Mix everything thoroughly.

3. Brush Turkey with Marinade Mixture

Place the turkey in a large baking dish and brush the whole bird all over with the marinade (including the inside of the turkey).

4. Marinate Turkey

Cover the turkey with plastic wrap and let it marinate in the refrigerator at least 3 hours or overnight.

5. Stuff Turkey with Apples & Lemons

Once marinated, remove the turkey from the refrigerator 1 hour before roasting.

Place the chopped apples and lemon slices inside the turkey cavity. Tie the legs together with kitchen twine and surround the turkey with sprigs of fresh thyme and fresh rosemary.

6. Roast the Turkey

Roast at 325F for 2 hours until golden brown and the thickest part of the turkey (e.g. turkey breast or thickest part of turkey thigh) measures 160F.

(TIP: Make sure to baste the turkey with the fat drippings every 30 minutes – this helps to keep the turkey moist and flavorful.)

7. Let Rest Before Slicing

Remove baking pan from the oven, and let the cooked turkey rest loosely tented with foil for another 30 minutes, before carving the turkey and enjoying.

Dish by Dish Tips/Tricks:

• Baste Turkey: Make sure to use the turkey juices and fats that accumulate in the pan while the turkey roasts to baste the turkey every 30 minutes (this helps to maintain the turkey moist and infuses it with flavor).
• Use Drippings for Gravy: I highly recommend using the turkey drippings in the roasting pan to make homemade turkey gravy while the turkey rests! Full of flavor and taste, you’re going to love it!
• Roasting Time Varies with Size of Turkey: The general rule of thumb is to roast the turkey for approximately 15 minutes per pound, so make sure you know how much your turkey weighs before roasting! Also, having a meat thermometer helps – the turkey is cooked when the internal temperature of the thickest part of the bird (i.e. turkey breast or the thickest part of the thigh) reaches 160F.
• Keeping Warm: To keep the turkey warm after it is done resting, you can place it in the oven set to 200F. Loosely tent it with aluminum foil to prevent it from drying out.
• Prevent Skin from Burning: If the turkey skin is turning too brown too soon and the inside of the turkey is not yet fully cooked, tent the turkey with aluminum foil to prevent it from burning.
• Storing Turkey Leftovers: Store any leftover turkey in an airtight container and keep in the refrigerator for up to 3 days. Remove chilled turkey at least 30 minutes and bring to room temperature before eating it as turkey sandwiches or with a salad.

Favorite Sides to Eat with Roast Turkey:

• Turkey Gravy (Gluten-Free, Dairy-Free)
• Mashed Potatoes (Gluten-Free, Vegan)
• Homemade Cranberry Sauce (Gluten-Free, Vegan)
• Green Bean Casserole (Gluten-Free, Vegan)
• Sweet Potato Casserole (Gluten-Free, Dairy-Free)
• Cornbread Stuffing (Gluten-Free, Dairy-Free)
• Skillet Cornbread (Gluten-Free, Dairy-Free)

Other Gluten-Free Turkey Recipes:

• Turkey Meatloaf (Gluten-Free, Dairy-Free)
• Turkey Meatballs (Gluten-Free, Dairy-Free)
• Turkey Burgers (Gluten-Free, Dairy-Free)
• Roasted Turkey Thighs (Gluten-Free, Dairy-Free)
• Easy Turkey Bolognese (Gluten-Free, Dairy-Free)

Gluten-Free Thanksgiving Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Roast Turkey (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 6 hours 10 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This easy roast turkey is marinated with a herb-mustard mixture (no brining required!), and roasted until juicy and flavorful. Definitely a must-have at your holiday table, it’s perfect with turkey gravy, mashed potatoes, green bean casserole, and stuffing! Totally gluten-free and dairy-free too.

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Ingredients

Scale 1x2x3x

• 1 medium turkey (approximately 3.5 kg or 8 pounds)
• 5 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons granulated garlic
• 1 teaspoon ground coriander
• 2 teaspoons dried herbs (a mix of thyme, oregano, basil)
• 2 apples, roughly chopped
• 1 1/2 lemons, cut into wedges
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat Oven: Preheat the oven to 325F. Pat the whole turkey dry using paper towels and remove any giblets from the turkey cavity.
2. Prepare Marinade: In a medium bowl, combine the olive oil, Dijon mustard, salt, pepper, granulated garlic, ground coriander, and dried herbs together. Mix everything thoroughly.
3. Brush Turkey with Marinade Mixture: Place the whole turkey in a large baking dish and brush the turkey all over with the marinade (including the inside of the turkey).
4. Marinate Turkey: Cover the turkey with plastic wrap and let it marinate in the refrigerator at least 3 hours or overnight.
5. Stuff Turkey with Apples and Lemons: Once marinated, remove the turkey from the refrigerator 1 hour before roasting. Place the chopped apples and lemon slices inside the turkey cavity. Tie the legs together with kitchen twine and surround the turkey with sprigs of fresh thyme and fresh rosemary.
6. Roast the Turkey: Roast the turkey at 325F for 2 hours (make sure to baste the turkey with the fat drippings every 30 minutes – this helps to keep the turkey moist and flavorful.). The thickest part of the turkey (e.g. turkey breast) should measure 160F when it’s done.
7. Let Rest Before Slicing: Remove baking pan from the oven, and let the cooked turkey rest loosely tented with foil for another 30 minutes, before carving the turkey and enjoying.

Notes

Olive Oil: I like using extra virgin olive oil, but you may also use melted dairy-free butter if you prefer. Alternatively, if you are not dairy-free, go ahead and use regular butter instead.

Dijon Mustard: I used Dijon mustard, but any type of mustard will work too.

Spices: I used a mix of ground black pepper, granulated garlic, ground coriander for flavor. Alternatively, you may also use garlic powder or onion powder if you like.

Dried Herbs: I used a mix of dried thyme, dried oregano and dried basil to add more flavor to the turkey marinade. Alternatively, you may a storebought herb mixture.

Apples & Lemon: I used red apples, but any type of apples will work here. Roughly chop the apples into pieces. Cut the fresh lemon into wedges before stuffing it into the cavity. By placing the apples and lemons into the cavity of the turkey, the acidity from the lemon and apples will tenderize the turkey from the inside out as it cooks, and the moisture prevents the turkey breast meat from drying out while roasting.

Fresh Herbs: The fresh thyme and fresh rosemary add flavor to the turkey fat and juices, so as you baste the turkey meat every 30 minutes with the juices while it roasts, the flavors from the herbs get infused into the meat.

Keeping Warm: To keep the turkey warm after it is done resting, you can place it in the oven set to 200F. Loosely tent it with aluminum foil to prevent it from drying out.

Size of Turkey: This recipe roasts the turkey for 2 hours because it’s a medium-sized turkey (approximately 8 pounds). The rule of thumb is basically 15 minutes for each pound of turkey.

Use Drippings for Gravy: I highly recommend using the turkey drippings in the roasting pan to make homemade turkey gravy. Full of flavor and taste, you’re going to love it!

• Prep Time: 10 mins
• Marinating Time: 3 hours
• Cook Time: 3 hours
• Category: Main Dish
• Method: Baking
• Cuisine: American