Roast Turkey Recipe (Print Version)
# Ingredients:
01 -
10-14 lb turkey, fresh or thawed.
02 -
3/4 cup unsalted butter, softened.
03 -
2 tsp lemon zest.
04 -
1 tbsp fresh thyme leaves.
05 -
1 tbsp chopped fresh rosemary.
06 -
1 medium yellow onion, quartered.
07 -
8 garlic cloves, smashed.
08 -
1/2 bunch fresh parsley.
09 -
Kosher salt.
10 -
Black pepper.
# Instructions:
01 -
Allow turkey to rest at room temperature for one hour before beginning preparation process.
02 -
Position oven rack just below center and preheat to 350°F near end of resting time.
03 -
Remove giblets and neck, then thoroughly pat turkey dry inside and out with paper towels.
04 -
Mix softened butter with lemon zest, thyme, and rosemary until well combined.
05 -
Carefully separate skin from breast meat using wooden spoon handle, keeping skin intact.
06 -
Spread one-third of herb butter under skin on each breast, smoothing from outside.
07 -
Rub remaining butter all over turkey exterior, then season generously with salt and pepper.
08 -
Fill cavity with quartered onion, smashed garlic, and fresh parsley sprigs.
09 -
Place in roasting pan on rack and optionally tie legs with kitchen twine. Roast until thigh reaches 175°F and breast 165°F, about 14-15 minutes per pound.
10 -
Tent with foil if browning too quickly during cooking process.
11 -
Let rest 30-60 minutes before carving to retain juices.
# Notes:
01 -
Calculate 24hrs/5lbs for thawing.
02 -
Can prepare 2 days ahead.
03 -
Perfect holiday centerpiece.
04 -
Feeds large group.