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TURKEY WITH LEMONY THYME BUTTER

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Ingredients

  • LEMONY THYME BUTTER
  • Zest of large lemon
  • 4 garlic cloves
  • 1 C butter, room temperature
  • 2 T Dijon mustard
  • Juice of 1 large lemon
  • 1 bunch scallions, finely chopped
  • 2 T chopped fresh thyme leaves
  • 2 T paprika
  • 2 t salt
  • 1 t freshly ground black pepper
  • TURKEY
  • One 14 to 16 pound turkey, rinsed, giblets removed, patted dry inside and out
  • Kosher salt
  • Freshly ground black pepper
  • 3 lemons, cut into 1/8 inch-thick slices
  • 4 fresh flat-leaf parsley sprigs
  • 2 T olive oil
  • 2 C turkey stock, chicken stock or water

Details

Servings 10

Preparation

Step 1

LEMONY THYME BUTTER
Blend lemon zest and garlic in a mini-processor (or a regular food processor) until finely chopped. Add butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process. The butter can be made 2 days ahead. Bring to room temperature before using.
ROAST TURKEY
Set oven rack at the lowest position and preheat to 325 degrees.
Generously season the main turkey cavity with salt and pepper, and coat the cavity with 2 T butter. Starting at the neck end of the turkey, carefully slide your hand between skin and meat of the breast, thighs, and upper drumsticks to loosen the skin. Spread the lemony thyme butter over the meat of the thighs and drumsticks, below the skin, on both sides. Arrange a few lemon slices under the skin. Spread the remaining butter over the breast meat, below the skin. Fill the main cavity with any remaining lemon slices, parsley, and rosemary. Tie legs together loosely to hold shape. Tuck the wings tips under.
Place the turkey on a rack in a large roasting pan. Rub outside all over with oil; sprinkle with salt and pepper. Pour stock into the pan. Roast until a thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees, about 3 hours. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes.

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