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A simple (and simply perfect) holiday turkey
A simple yet highly impressive turkey that anyone can make.
SERVES
5
TO
6
Ingredients
- 115 grams unsalted butter
- 1 lemon, zested and juiced
- 1 small orange zested and juiced
- 1 teaspoon fresh chopped thyme
- 1 organic turkey (4.5 to 5.5 kilograms)
- Salt and pepper
- 1 bunch fresh thyme
- 1 whole lemon, halved
- 1 sweet onion, quartered
- 1 head garlic halves
Directions
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon AND orange, and one teaspoon of thyme leaves to the butter mixture. Set aside.
- Prep the turkey by removing any giblets and wash the turkey inside and out with cold water. Pat dry. Place the turkey into a large roasting pan. Very liberally season the turkey inside and out with salt and pepper.
- Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the halved garlic.
- Brush the outside of the turkey with the butter thyme citrus mixture and sprinkle with a little more salt and pepper.
- Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about two and half hours, or until the juices run clear when you cut between the leg and the thigh. Internal temperature, when read with a meat thermometer in the thickest part of the turkey, should reach 170 degrees
- Remove the turkey to a cutting board and cover with aluminum foil. Rest for at least 20 minutes before carving.
