A succulent whole turkey infused with lemon and herbs, perfect for festive gatherings.
240 minutes
A succulent whole turkey infused with lemon and herbs, perfect for festive gatherings.
Whole Turkey
0 lb
Unsalted Butter, softened
cups
Lemons
each
Garlic, minced
each
Fresh Rosemary, chopped
bunch
Fresh Thyme, chopped
bunch
to taste
to taste
cups
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!
Apply herb-lemon infusion to chicken, leg of lamb, pork loin, or whole fish, adjusting for size and cooking times.
Experiment with Mediterranean-style, Spicy Cajun, Apple-Sage, or Asian-Inspired flavor profiles for the turkey.
Use a glaze of pomegranate molasses, honey, and Dijon mustard for a tangy, sweet, and slightly sticky skin finish.
Marinate the turkey in Greek yogurt with garlic, lemon zest, and Mediterranean spices like cumin, sumac, and za'atar.
Use herb-lemon seasoning for stuffed butternut squash or a whole roasted cauliflower.
Use a reliable meat thermometer to ensure your turkey is perfectly cooked, with the breast at 165°F and the thigh at 175°F.
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.
Base cooking on weight and calculated time, but start checking for doneness early using a meat thermometer rather than time alone.
Allow the turkey to rest for 20-30 minutes before carving to let the juices redistribute for a moist turkey.
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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