- 1
- 30 mins
- 180 mins
Ingredients
- 1 stick unsalted butter
- 1 lemon, zested and juiced
- 1 tsp chopped fresh thyme leaves
- 1 fresh turkey (10-12 lbs)
- Kosher Salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
Preparation
Step 1
-Preheat oven to 350 F.
-Melt the butter in a small sauce pan.
-Add the zest and juice of one lemon and 1 tsp 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 for about 2/5 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 and let rest for 20 mins.