Roast Thanksgiving Turkey With Morocco Gold Extra Virgin Olive Oil

You can now use our wonderful extra virgin olive oil, Morocco Gold to help celebrate Thanksgiving in cooking the thanksgiving turkey. In 1839 the Sultan of Morocco offered a gift of two lions to the then US President, Martin Van Buren. Making this dish will be less stressful than receiving two lions.

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  • 16 to 18 lb. turkey, (thawed, if from frozen)
  • 1 medium onion, cut into wedges
  • 2 ribs celery, cut into 2-inch pieces
  • 2 medium carrots, cut into 2-inch pieces
  • 4 to 5 stems each of fresh sage, rosemary and thyme, if desired
  • 3 cloves garlic
  • 1/3 cup chopped fresh sage leaves
  • ¼ cup fresh rosemary leaves
  • 3 Tbsp. fresh thyme leaves
  • ½ tsp salt, ½ tsp pepper
  • 1/3 cup plus ½ cup orocco Gold extra virgin olive oil
  • Additional stems rosemary, thyme and sage


  1. Heat oven to 325ºF. Remove giblets and neck from turkey; discard or save for broth, if desired. Rinse cavity of turkey and pat dry. Sprinkle inside of turkey with salt and pepper. Place onion, celery, carrot and if desired 1 to 2 stems each of sage, rosemary and thyme inside turkey. Place turkey on rack in roasting pan; set aside.
  2. In food processor or blender, chop garlic until fine. Add herbs; pulse until coarsely chopped. Add salt and pepper. With machine running, add 1/3 cup Morocco Gold extra virgin olive oil; process until well blended.
  3. Carefully separate (but do not remove) the skin from meat on breast of turkey. Rub 2 Tbsp. Morocco Gold extra virgin olive oil mixture between meat and skin. Replace skin. If desired, add 1 cup water or broth to pan under rack. Roast turkey 1 hour.
  4. Meanwhile, blend remaining ½ cup Morocco Gold extra virgin olive oil into remaining herb mixture. If desired, bundle remaining fresh herb stems together to form “basting brush”. After 1 hour of roasting, baste turkey with part of herb mixture.
  5. Continue roasting 2 ½ to 3 ¼ hours (see note below) or until internal temperature of thickest part of thigh is 170ºF. and juices run clear, basting every 1 hour. If necessary, cover breast of turkey with foil to prevent over-browning during roasting. Cover loosely; let stand 10 to 15 minutes before carving.
  6. Tip: Total roasting time will be about 12 to 20 minutes per pound, depending on size of turkey. This olive oil-herb mixture can also be used when roasting only a turkey breast.
  7. Your thanksgiving turkey is ready to be carved.

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