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    Herb-Lemon Infused Roast Turkey

    clock-icon240 minutes
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    Pixicook editorial team

    A succulent whole turkey infused with lemon and herbs, perfect for festive gatherings.

    Ingredients for Herb-Lemon Infused Roast Turkey

    units in
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    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Whole Turkey

    0 lb

    Substitute chevron-down

    Unsalted Butter, softened

    cups

    Substitute chevron-down

    Lemons

    each

    Substitute chevron-down

    Garlic, minced

    each

    Substitute chevron-down

    Fresh Rosemary, chopped

    bunch

    Substitute chevron-down

    Fresh Thyme, chopped

    bunch

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    How to Make Herb-Lemon Infused Roast Turkey

    1. Preheat Oven

    Start by preheating your oven to 325°F (165°C). This ensures your turkey will cook evenly.

    2. Prepare Turkey

    Rinse the turkey thoroughly under cold water and pat it dry with paper towels. Drying the turkey well will help the skin crisp up during roasting.

    3. Prepare Herb-Lemon Butter

    Zest two of the lemons and then cut them in half. In a bowl, combine the softened butter, lemon zest, minced garlic, chopped rosemary, and thyme. Mixing these ingredients into the butter will create a flavorful paste.

    4. Infuse Turkey with Butter

    Gently loosen the skin of the turkey by sliding your hand between the skin and the meat, being careful not to tear it. Spread half of the herb-lemon butter evenly under the skin. This step is crucial because it infuses the meat with flavor while keeping it moist.

    5. Rub and Season

    Rub the remaining butter all over the outside of the turkey. Season generously with salt and black pepper. Stuff the turkey cavity with the halved lemons and a few sprigs of rosemary and thyme. The lemons inside the cavity will steam as the turkey cooks, adding moisture and a subtle citrus flavor.

    6. Truss and Place in Pan

    Truss the turkey legs with kitchen twine to ensure even cooking. Place the turkey breast-side up on a rack in a large roasting pan. Pour about a cup of water or chicken broth into the bottom of the pan to keep the drippings from burning.

    7. Roast Turkey

    Roast the turkey in the preheated oven. Baste it every 30-45 minutes with the pan juices to keep the meat flavorful and moist. A 12-14 pound turkey will take about 3 to 3.5 hours to cook. To check for doneness, insert a meat thermometer into the thickest part of the thigh without touching the bone; it should read 165°F (75°C).

    8. Rest Turkey

    Once the turkey reaches the correct internal temperature, remove it from the oven and let it rest for at least 20 minutes before carving. This resting period allows the juices to redistribute, ensuring that each slice is tender and juicy.

    9. Carve and Serve

    Carve the turkey and serve it with your favorite sides. Enjoy the fragrant, lemony, herb-infused roast turkey at your festive gathering!

    Variations

    Protein Swaps

    Apply herb-lemon infusion to chicken, leg of lamb, pork loin, or whole fish, adjusting for size and cooking times.

    Flavor Variants

    Experiment with Mediterranean-style, Spicy Cajun, Apple-Sage, or Asian-Inspired flavor profiles for the turkey.

    Glaze Modification

    Use a glaze of pomegranate molasses, honey, and Dijon mustard for a tangy, sweet, and slightly sticky skin finish.

    Marinade Twist

    Marinate the turkey in Greek yogurt with garlic, lemon zest, and Mediterranean spices like cumin, sumac, and za'atar.

    Vegetarian/Vegan Variants

    Use herb-lemon seasoning for stuffed butternut squash or a whole roasted cauliflower.

    Pitfalls and tips

    Temperature Monitoring

    Use a reliable meat thermometer to ensure your turkey is perfectly cooked, with the breast at 165°F and the thigh at 175°F.

    Quality of Ingredients

    Start with a high-quality, preferably fresh, free-range turkey. The better the quality of your bird, the better the flavor and texture of your finished dish.

    Roasting Time

    Base cooking on weight and calculated time, but start checking for doneness early using a meat thermometer rather than time alone.

    Resting

    Allow the turkey to rest for 20-30 minutes before carving to let the juices redistribute for a moist turkey.

    Brining

    Brine your turkey for 12-24 hours before cooking with water, salt, sugar, and aromatics, and dry it thoroughly afterwards for added moisture and flavor.


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