Perfect Roast Turkey
From DetroitTokyo 13 years agoIngredients
- 1/4 pound (1 stick) unsalted butter shopping list
- 1 lemon, zested and juiced shopping list
- 1 teaspoon chopped fresh thyme leaves shopping list
- 1 fresh turkey (10 to 12 pounds) shopping list
- kosher salt shopping list
- Freshly ground black pepper shopping list
- 1 large bunch fresh thyme shopping list
- 1 whole lemon, halved shopping list
- 1 spanish onion, quartered shopping list
- 1 head garlic, halved crosswise shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.
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