This Easy Roast Turkey with Lemon and Herbs is all you need for Thanksgiving or any holiday dinner. There aren't any complicated steps, no brining, no spatchcocking, no basting, and no prep the night before. The classic combination of lemon and fresh herbs roasts right into the bird for a juicy, delicious turkey that's perfect even if you've never roasted one before.
If you like this recipe, you'll love my Slow Roasted Turkey Wings and my Italian Cranberry Sauce to go alongside it.
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This is really my mom's method, she's the Thanksgiving turkey queen in our very Sicilian family, and this is the same simple, no-stress way she's roasted turkey for years. No frying, no spatchcocking, no brining, and no basting, everything comes together the day of.
You don't even need a fancy roasting pan, a disposable aluminum one works perfectly well. I've always been in charge of the desserts instead, like my Pumpkin Pie and fruit crumbles, while my mom handles the gravy and her Mashed Potatoes.
Ingredient Notes
Here is all you need to get this recipe going:
Ingredients for Turkey Wings:
- 12 turkey wing flats: the main protein of the dish
- ¼ cup oil: for cooking the turkey wings (I used extra-virgin olive oil, but use whatever you prefer)
- 2 Tbsp. fresh thyme leaves: for flavoring
- 2 ½ tsp. sea salt: for seasoning
- ½ tsp. ground black pepper: for seasoning
- 1 cup unsalted broth: to keep the turkey moist during cooking
Ingredients for Cranberry Sauce:
- 16 ounces of fresh cranberries: base of the sauce
- 1 ½ cup of sugar: to sweeten the sauce
- 1 cup water: to help create the right consistency for the sauce
- One navel orange: for a citrusy flavor
- 1 sliver of fresh ginger (optional): for a hint of spiciness
Variations and Substitutions:
- Herbs: Feel free to experiment with different herbs. Rosemary or oregano can be an excellent substitute for thyme.
- Protein: If turkey isn't your preference, chicken wings could also work well with this recipe. The cooking time may need to be adjusted as chicken wings are usually smaller than turkey wings.
- Oil: Canola or sunflower oil can replace olive oil without affecting the overall taste.
- Cranberry Sauce: If fresh cranberries aren't available, canned cranberry sauce could be used. Be mindful that canned sauces usually contain more sugar.
- Sweeteners: For a healthier alternative, honey or maple syrup can be used instead of sugar in the cranberry sauce.
How to cook turkey wings?
Here is what you need to do (full printable recipe is below)
Gather up all your ingredients. Cut the tips off of the wings and reserve them. You could make a turkey stock with them (recipe coming up!).
Heat the oven and place the wings on a foil lined baking tray. Toss the wings in the olive oil, fresh herbs, and seasonings. Pour the broth over the wings. Cover with another sheet of foil paper.
Slow roast on 275F for 2.5-3 hours.
When they're ready, they'll be golden and the skin will be crispy.
If you're using the cranberry sauce glaze, you could make that while the turkey wings are cooking. It takes only 20 minutes to make.
Brush the cranberry sauce on the wings during the last 6-8 minutes of cooking. It won't take long to get a gorgeous glaze and crispy wings.
It thickens up so nicely and it becomes this stunning color. The turkey skin gets so crispy and it smells incredible!
These wings are so flavorful. Super tender and simply irresistible!
Recipe Tips
- Don't wash the turkey. It's unnecessary, messy, and any bacteria is killed by cooking.
- Skip the basting. It doesn't do much and just lets heat escape. Tent with foil instead if the skin browns too fast.
- No roasting rack? No problem. Elevate the turkey on chopped carrots and celery instead.
- Let it come to room temperature first. An hour on the counter before roasting helps it cook more evenly.
- Use a thermometer, not the clock. Times are estimates, a digital thermometer is the only way to know it's really done.
Storage
Leftover turkey keeps in the fridge for up to 4 days (see the USDA FoodKeeper App for more detail). To freeze, slice the meat off the bone and store in an airtight container or freezer bag, spooning any leftover gravy over the top, it will keep well for several months in a freezer that holds 0°F or below.
What do Italians eat on Thanksgiving?
I miss my dad since he was quite the Sicilian chef and such a big part of every holiday meal. He was in charge of all of the Thanksgivings until he got sick. His turkey was unbeatable!
It always had a little touch of something from his garden. My mom also makes the world's best turkey, but hers was always a little different than dad's.
Both delicious in their own way. Then there was our neighbor Eric's turkey. I truly miss my neighbors! They recently moved to Boston and this will be the first Thanksgiving in many years where we won't be celebrating with them.
Being at their parties reminded me of my Italian family parties as a little girl here in the States. The meal usually started with a simple broth and maybe pastina. Yes, Italians may have some soup before the turkey.
After that, out came the antipasto dishes: different cold cuts (these days, it is usually some of my Calabrian mother-in-law's salami, capicolla or both, some different cheeses, bread.
We are snacking on all of this while the turkey is roasting away. There are side dishes already made and just heating up. After finishing up the antipasti, it is time to slice the lasagna and you better leave room for the Turkey!
At this point, does it matter that there is turkey? Of course! The best part of making the turkey meal is the leftovers the next day. Some people don't like leftovers, but I sure do!
In my family, there was enough food for days after the holiday and this is even after sharing with neighbors or some of the guests. I know, Italians always make sure there is enough food at any celebration!
What fresh herbs go best with turkey?
In this roasted turkey wing recipe, we used fresh thyme.
The other herbs you could use are:
- rosemary
- sage
- parsley
You could even do a combo of all of them and it would be delicious!
Looking for what to make with all your turkey leftovers? Try this turkey pot pie.
Some other turkey recipes to enjoy:
- Apple and Onion Braised Turkey Tenderloin
- Slow Cooker Turkey Bolognese Sauce
- Cranberry Glazed Turkey Tenderloin
- Mojo Turkey Tenderloin
- Baked Buffalo Wings - Mom's Best Chicken Wing Recipe
- Baked Pineapple Chicken
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Slow-Roasted Turkey Wings
Ingredients
- 12 turkey wing flats wing tips removed (about ½ pound each, or wings and thighs)
- ¼ cup oil (I used extra-virgin olive oil, use whatever oil you like)
- 2 Tbsp. fresh thyme leaves chopped (or fresh sage)
- 2 ½ tsp. sea salt
- ½ tsp. ground black pepper
- 1 cup unsalted broth vegetable or chicken
- CRANBERRY SAUCE
- 16 ounces of fresh cranberries 2 cups
- 1 ½ cup of sugar
- 1 cup water
- one navel orange add the juice of ½ and cut the other ½ in chunks and add to the cranberry mixture in the pan
- 1 sliver of fresh ginger (optional) about the size of a garlic clove, peeled
Instructions
- TURKEY WINGS
- Preheat oven to 275F. Using paper towels, pat wings dry and transfer to a large bowl. Toss with oil, thyme, salt and pepper, and transfer to a large roasting pan. Pour broth into pan and cover snugly with foil.
- Roast until meat is very tender, about 2 ½-3 hours.
- CRANBERRY SAUCE
- In a medium sized bowl, rinse the cranberries with cool water, and remove any stems or blemished berries. Drain the cranberries in a colander.
- Continue boiling 5 minutes longer, stirring occasionally.
- Stir in cranberries. Add in the orange juice, chunks and ginger. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop.
- Simmer for about 20 minutes. Don't worry if every single cranberry does not completely pop.
- When the sauce is cooked, spoon out the orange pieces and the ginger sliver. With a potato masher, you could mash the sauce. Add a little bit of water to thin it out a little (it thickens up while it's cooking).
- FOR THE GLAZE AND CRISPY WINGS
- Remove pan from oven and preheat broiler. Use tongs to arrange the wings in a single layer in your pan. Spread the cranberry sauce on the wings. Put the pan back in the oven.
- Keep on eye on it so it doesn't get too brown. (Depending on size of broiler and baking sheet, work in batches if needed.)
- Broil on low watching closely, until crisp with bits of char, 6 to 8 minutes.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Make ahead: thaw a 15 lb turkey over about 3 days in the refrigerator.
- Smaller crowd? try a Cranberry Glazed Turkey Tenderloin instead.
- Dried herbs: use 1 teaspoon dried for every 1 tablespoon fresh called for.
- Browning too fast? tent loosely with foil once the turkey is about 75% done.
- No roasting rack? chopped carrots and celery under the bird work as a substitute.
- Nutrition: is an estimate and will vary depending on the exact ingredients used.
Nutrition
FAQ'S
Insert a meat thermometer into the thickest portion of the wing. It should be 165 degrees Fahrenheit.
Yes, sometimes it may not be easy to find turkey wings. If you find turkey thighs or legs, go ahead and use that instead.
Depending on the size of your baking pan or casserole, you could decide if you want them whole or halved. It may fit better in your cooking dish if you cut them, so it's up to you. I used a large roasting pan.
In order to get crispy wings, turn it to broil on low for the last few minutes of cooking time. Just be sure to keep an eye on the wings. Rotate the wings until they are crispy.
When preparing to roast a turkey, the wings should be tucked under the bird. This prevents the wingtips from burning and also helps to stabilize the turkey while it's roasting.
To tuck the wings, hold the turkey upright, with the opening of the cavity at the bottom. Reach down into the cavity and pull each wing out towards you, then fold it underneath the bird, tucking the wing tips in at the back. This will help to prevent the wings from burning and ensure even roasting.
I'd like to know how tiny your turkeys are??.. My wings are four times that size.
The ones in the pictures look a lot like chicken wings.
Hi Hannah, Take a look again at all the photos, I can assure you, they were TURKEY, not chicken wings! ENJOY!
Confused about time - it says at top prep timr 3 hrs 15 min cook time 3 hrs (which totals 6 hrs 15 min), but times show just add up to about 3 hours. Typo at top?
Yes, that prep time should be just 15 mins~very easy prep! Hope you enjoy! Happy Thanksgiving!
So much easier to make then just 1 full turkey. Turned out very tender and flavorful.
Hi Jess-So happy you enjoyed the recipe! Thank you for letting us know!
love your blog, wonderful ideas. thank you both for all your efforts
Hi Sel-Thank you so much. We appreciate your support and that you love our ideas! Have a great weekend! xx