Giada De Laurentiis’s Turkey Recipe: My Family’s Favorite Holiday Tradition

For years, my family has looked forward to Thanksgiving, when we gather loved ones and enjoy the meal’s centerpiece—Giada De Laurentiis’s turkey recipe from her show Everyday Italian on FoodTV. This recipe is more than just a turkey; it’s a tradition that fills our home with incredible aromas, joy, and the promise of a moist, flavorful bird every time.

In this post, I’ll walk you through every step of this delicious recipe, explain my small personal twists, and share tips I’ve learned to ensure your holiday turkey turns out perfect. This recipe might become your new holiday staple if your family is anything like mine.

The Secret to a Moist, Flavorful Turkey

What sets Giada’s recipe apart is her attention to detail and the Italian-inspired blend of flavors. Combining herbes de Provence, fresh citrus, garlic, onions, and fresh herbs creates a depth of sophisticated and comforting flavor. Her basting technique and layering butter under the skin guarantee a juicy turkey with crispy golden skin.

I’ve taken her recipe and added a few personal touches to make it even more special. Instead of roasting the turkey on a traditional wire rack, I create a natural “rack” using whole, cleaned carrot and celery stalks. This elevates the turkey and infuses the drippings with extra flavor, making for an even more delicious gravy. Around the turkey, I scatter garlic cloves, large chunks of onion, and wedges of apples, oranges, and lemons. These additions enhance the overall aroma and provide a subtle sweetness to the pan juices.

Ingredients You’ll Need

Here’s everything you need to recreate this holiday masterpiece:

The Turkey:

• 1 (14 to 15-pound) turkey, neck and giblets reserved
• 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 onion, cut into wedges
• 6 fresh rosemary sprigs
• 6 fresh sage sprigs
• 6 fresh oregano sprigs
• 7 tablespoons unsalted butter
• 2 tablespoons Herbes de Provence
• 1 tablespoon olive oil
• 1 ½ teaspoons salt
• 1 ½ teaspoons freshly ground black pepper

The Gravy:

• 6 cups canned low-salt chicken broth (approximate amount)
• ⅓ cup all-purpose flour
• 1 tsp poultry seasoning (optional)

The Roasting Rack:

• 4-5 large, whole carrots, washed (peeled is optional)
• 4-5 large celery stalks, washed
• 1 medium onion, chopped into large chunks
• 1 medium red apple, chopped into large chunks
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 3-4 whole garlic cloves, peeled

Watch Giada Make This Turkey with Herbes de Provence and Citrus.

Step-by-Step Directions

1. Prepare the Turkey

• Position your oven rack in the lowest third of the oven and preheat to 400°F.
• Rinse the turkey and pat it dry with paper towels.
• Instead of using a wire roasting rack, place whole celery and carrot stalks in the bottom of your roasting pan. Arrange the garlic cloves, onion, apple, orange, lemon wedges, and the giblets around the turkey. These will impart incredible flavors to the drippings.

2. Stuff and Season

• Fill the turkey’s main cavity with orange and lemon wedges, onion, and two herb sprigs. Tie the turkey legs together with kitchen twine to maintain their shape.
• In a small saucepan, melt two tablespoons of butter over medium heat. Stir in the herbes de Provence, olive oil, salt, and pepper. Gently rub this mixture all over the turkey, including between the breast meat and the skin. This step locks in moisture and flavor.

3. Roast the Turkey

• Cover the turkey breast loosely with foil to prevent it from over-browning. Place the turkey in the oven and roast for 20 minutes.
• Remove the pan, pour in 3 cups of chicken broth, and scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.
• Roast for another 40 minutes. Then, reduce the oven temperature to 350°F, remove the foil, and pour another cup of broth into the pan.

4. Baste for Perfection

• Continue roasting the turkey, basting every 30 minutes with the pan juices. This step ensures the turkey stays moist and develops a beautiful golden-brown color. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F to 175°F or when the juices run clear. This usually takes about 1 ½ hours longer.
• Transfer the turkey to a platter, tent it with foil, and let it rest for 30 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, making it tender and flavorful.

Making the Turkey Gravy

While the turkey rests, it’s time to prepare the gravy:

1. Strain the pan juices through a sieve into a large measuring cup and discard the solids. Skim off the fat from the top. (Optional- save the vegetables, fruits, and giblets in a large pot to make homemade turkey broth).
2. Add enough chicken broth to the pan juices to make 4 cups.
3. Melt the remaining five tablespoons of butter in a saucepan over medium-high heat. Whisk in the flour and cook for 1 minute.
4. Gradually whisk in the broth mixture. Simmer, whisking often, until the gravy thickens, about 10 minutes.
5. Taste and season with salt, pepper, and the optional poultry seasoning as needed.

Tips and Tricks for Success

• Prepping Ahead: You can prepare the turkey up to the point of roasting a day in advance. Cover it tightly with plastic wrap and refrigerate. Let it stand at room temperature for 30 minutes on the big day before roasting.
• Thermometer Placement: For an accurate reading, insert your meat thermometer into the thickest part of the thigh without touching the bone.
• Resting Time: Don’t skip the resting period. This is when the magic happens—juices redistribute, and the turkey becomes unbelievably tender.

Related Read: Use your leftover turkey in this Lemon Chicken with Broccoli and Bow Ties recipe.

Why My Family Loves This Turkey Recipe

Every time I make this turkey, the house fills with the most incredible aroma. The blend of citrus and herbs creates a fresh, zesty scent that mingles perfectly with the savory richness of the turkey and butter. My husband always sneaks a peek in the oven and can’t resist sampling the gravy before it reaches the table.

This recipe is also foolproof. The basting and butter under the skin ensure a moist turkey every time, and the natural vegetable rack elevates the bird just enough for even cooking. Plus, the drippings are pure gold for gravy-making.

Pairing Suggestions

For side dishes, I recommend classics like creamy mashed potatoes, sausage and herbed stuffing, cranberry sauce, roasted Brussels sprouts, green bean casserole, and sweet potato casserole. For dessert, a spiced pumpkin pie, a classic apple crisp, or a decadent chocolate pudding pie pairs beautifully with the meal.

A New Tradition for Your Family

Giada De Laurentiis’s turkey recipe has been the heart of our holiday meals for years, and I look forward to making it every Thanksgiving. It’s simple enough to execute without stress yet special enough to wow your guests.

Whether you’re hosting a large family gathering or a cozy dinner for a few, this recipe delivers on all fronts: flavor, tenderness, and that “wow” factor we all crave on special occasions.

Try it this holiday season, and I’d love to hear how it turned out for your family. Did you make any tweaks or add your personal touch? Let me know in the comments!

Remember to save the turkey carcass, “discarded” fruits, veggies, herbs, and giblets to make a delicious turkey broth. I’ll share my turkey broth and favorite side dish recipes on the blog soon.

Happy cooking, and here’s to a delicious holiday season! 🎉🦃

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