No need to overthink your Thanksgiving turkey this year, our quick and easy recipe has you covered. Using simple ingredients you probably already have in your pantry, you can marinate and season your bird in just minutes. A combination of Italian salad dressing with a little white wine, lemon, onion plus herbs and spices creates a turkey that’s golden brown on the outside and deliciously moist on the inside. This recipe is so easy to make, you don’t have to wait until Thanksgiving to enjoy a homemade, oven roasted turkey.
Preheat oven to 325ºF. Position oven rack at the lowest level of the oven.
In medium bowl, whisk together salad dressing, wine, salt and pepper. Slice onions into 1 in. thick rings. Chop 2 rings into 1 in. pieces. Place slices in roasting pan and place chopped onion into turkey cavity. Slice 2 lemons in half and place in roasting. Slice remaining lemon into quarters and place into turkey cavity.
Place turkey, breast side up, on top of sliced onions and lemons. Brush marinade on turkey and inject under skin. Tie legs together and tuck wings under turkey.
Cooking time is determined by weight. Plan on 3 to 4-1/2 hours for a 12-18 pound bird. Turkey is done when thermometer inserted into the thickest part of the breast and thickest part of the thigh away from bone registers 165ºF-170ºF. If skin is becoming too brown while baking, lightly tent with foil.
Allow turkey to stand 15-20 minutes before carving. Garnish with additional fresh herbs, if desired.