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Step 1
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Soak your clay pot in warm, not hot, water for approximately 20 minutes.
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Step 2
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Rinse the turkey in running water and pat it dry with paper towels.
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Step 3
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Combine the olive oil, dried thyme and rosemary in a small bowl and set aside.
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Step 4
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Rub the exterior of turkey with one-half of the oil and herb blend. Sprinkle it with salt and pepper to taste.
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Step 5
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Tuck the fresh rosemary, garlic cloves and halved lemon into the cavity, and place the bird into the clay pot.
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Step 6
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Cover the pot with the lid and place in a cold oven. Set the temperature to 400 degrees F.
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Step 7
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Bake the turkey for between three and four hours, or about 15 minutes per pound.
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Step 8
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Remove the turkey from the oven and place it on a trivet or heat-resistant pad. Baste the skin with the remaining herbed olive oil and return to the oven without the lid.
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Step 9
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Increase the oven temperature to 425 degrees F and bake for an additional 30 minutes, or until the skin is nicely browned and the interior temperature reads 165 degrees F.
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Step 10
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Arrange the turkey on a serving platter and garnish with the fresh cilantro.
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Tips and Warnings
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A heated clay pot will crack if placed on a cold surface. Always use a trivet or heat resistant pad to allow the pot to cool. Avoid using soap or detergents to clean your clay pot. Use water, baking soda and a soft brush to remove any baked-on foods from your clay pot. Store your clean clay pot separate from the lid, to avoid creating a seal that might encourage bacterial growth.
