Thanksgiving Turkey
This Thanksgiving, I'm sharing my turkey recipe with garlic herb butter, fresh herbs, and lemon zest. Watch the video above to follow along!
The garlic herb butter combines softened butter, garlic, rosemary, thyme, sage, lemon zest, salt and pepper. Spread about one third underneath the skin and rub the remaining butter over the outside of the turkey.
Roast until the thickest part of the breast and thigh reaches 165°F. If the skin browns too quickly, tent loosely with foil. Let the turkey rest for at least 30 minutes before carving.
Ready to make Thanksgiving turkey? Find the full ingredients list and step by step directions below!
Thanksgiving Turkey
Makes: one 10-12 pound turkey, about 8-10 servings
Roast: 325°F for about 2 3/4-3 1/2 hours, depending on size
Total Time: about 3 1/2-4 1/2 hours including prep and resting, depending on turkey size
Description
A classic Thanksgiving turkey gets its flavor from a generous garlic-and-herb butter rubbed both under and over the skin. Lemon, onion and fresh herbs perfume the bird as it roasts, while resting before carving helps keep the meat juicy.
Ingredients
· 1 whole turkey, 10-12 pounds, thawed
· 8 tablespoons unsalted butter, softened
· 4 garlic cloves, minced
· 1 tablespoon chopped fresh rosemary
· 1 tablespoon chopped fresh thyme
· 1 tablespoon chopped fresh sage
· Zest of 1 lemon
· 2 teaspoons kosher salt
· 1 teaspoon black pepper
· 1 lemon, quartered
· 1 yellow onion, quartered
· 4 peeled, chopped carrots
· 4 stalks chopped celery
· 1 tablepoons oregano
· 4 sprigs fresh thyme
· 2 cups chicken or turkey broth
Directions
1. Prepare the turkey. Heat oven to 350°F. Remove the neck and giblets from the turkey cavity. Pat the turkey very dry with paper towels.
2. Make the herb butter. Mix softened butter, garlic, rosemary, thyme, sage, lemon zest, salt and pepper.
3. Season under the skin. Carefully loosen the skin over the breasts with your fingers. Spread about one-third of the herb butter underneath the skin.
4. Season the outside. Rub the remaining herb butter all over the outside of the turkey.
5. Fill the cavity. Place lemon quarters, onion, carrots, celery, oregano, and fresh thyme inside the cavity.
6. Prepare the pan. Place turkey breast-side up on a rack in a roasting pan. Pour broth into the bottom of the pan.
7. Roast. Roast until the thickest part of the breast and thigh reaches 165°F, generally 2 3/4-3 1/2 hours for a 10-12 pound turkey. If the skin browns too quickly, tent loosely with foil.
8. Rest. Transfer the turkey to a cutting board and rest for at least 30 minutes before carving.
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