Roast Turkey
Ingredients
The turkey
-
10 - 14
lb.
whole turkey (fresh or frozen and fully thawed)
The butter and herbs
-
¾
cup
unsalted butter, softened
-
2
tsp
lemon zest
-
1
Tbsp
fresh thyme leaves
-
1
Tbsp
chopped fresh rosemary
-
Kosher salt
to taste
-
Freshly ground black pepper
to taste
The aromatics
-
1
medium
yellow onion, cut into quarters
-
8
cloves
garlic, smashed
-
½
bunch
chopped fresh parsley
Instructions
- Let the turkey rest at room temperature for 1 hour and preheat the oven to 350°F.
- Remove the neck and giblets from the turkey and pat it dry inside and out.
- Tuck the wings under the turkey and season the cavity with salt and pepper.
- In a bowl, mix the butter, lemon zest, thyme, and rosemary.
- Carefully loosen the skin over the breast and create a pocket for the butter mixture.
- Stuff about ⅓ of the butter mixture under the skin and rub the rest over the turkey.
- Stuff the cavity with onion, garlic, and parsley, and tie the legs with kitchen twine if desired.
- Bake the turkey until the thigh reaches 175°F and the breast reaches 165°F, about 2 hours 20 minutes to 3 hours 30 minutes.
- Let the turkey rest for 30 to 60 minutes before carving.
Nutrition Facts (estimated)
Servings
10 - 14
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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