Shopping List

Lemon-Thyme Roasted Turkey


  • 6 lb whole free-range turkey
  • 1 package Semi-Dried Tomatoes
  • 1 O&CO. Bouquet Garni
  • 1 cup O&CO. Everyday Olive Oil
  • 5 tbsp. O&CO. Lemon Olive Oil
  • 2 slices lemon
  • 1 bunch thyme
  • 1 tsp. chopped garlic
  • 1 small loaf wheat bread
  • O&CO. Fleur de Sel
  • Black Pepper


  1. Preheat the oven to 375° F.
  2. Stuffing: Cube the bread, and mix with chopped garlic, chopped thyme, diced Semi-Dried Tomatoes, and ½ cup of olive oil. Season with salt and pepper.
  3. Turkey: Grate lemon zest. Separate skin from turkey breast, and place lemon zest under skin.
  4. Stuff turkey with stuffing and Bouquet Garnis. Tie the legs together with kitchen twine. Oil the outside of the turkey and season with salt and pepper.
  5. Brush the whole turkey with the mustard. Roast the turkey for 1 ¾ to 2 hours or until ready, basting occasionally. Cover with tin foil and let it rest for 15 minutes before carving.