1 fresh turkey (10-12 pounds)
1/4 cup (1 stick) unsalted butter, melted
2 lemons
1 teaspoon fresh thyme leaves
1 head of garlic, peeled and crushed slightly
1 large onion, quartered
1 bunch thyme sprigs
kosher salt
freshly ground black pepper
Preheat oven to 350° F. Into your melted butter add the teaspoon of thyme leaves, the zest of one lemon and the juice of that same lemon. Set aside the lemon hulls to use later. Rinse and pat dry the turkey, removing giblets. Generously salt the inside of the turkey body cavity and fill with the reserved lemon hulls, onion, garlic cloves, thyme sprigs and the additional halved lemon. Tie legs together and tie wings to the body. Place turkey in a large roasting pan.
Brush the turkey skin with the butter mixture and salt and pepper the entire bird. Cover with a tented piece of aluminum foil or the roasting pan lid and roast at 350° F for 2.5 hours until breast temperature is 170° and thigh temperature reads 180°. Remove from roasting pan and place on cutting board, covered with aluminum foil for 20 minutes. Carve. Serve. Eat. Enjoy.
Makes one whole turkey.
Adapted from Ina Garten.
...one plate at a time.
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“I’m not eating organ stuffing ” Best part of your blog. Thanks for making it fun.
BTW: I do three stuffings. One in the bird. One outside the bird. One outside the bird that has hot sausage in it. This great grandma aims to please ?