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!