Recipe courtesy of Kelsey Nixon
Show: Chefography
Easy Herb Roasted Turkey
Total:
3 hr 5 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy
Total:
3 hr 5 min
Active:
15 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 2 tablespoons lemon juice
  • 2 teaspoons fresh rosemary leaves, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon lemon zest
  • 2 sticks (1 cup) unsalted butter
  • 1 fresh turkey (10 to 12 pounds), neck, giblets and liver removed (reserve for other use)
  • Kosher salt and fresh cracked black pepper
  • 1/2 cup fresh sage leaves, torn
  • 1/2 bunch fresh rosemary
  • 1/2 bunch fresh thyme
  • 6 cloves garlic, peeled and smashed
  • 1 yellow onion, quartered

Directions

Cook's Note: You could also purchase a pre-brined turkey.

Preheat the oven to 350 degrees F.

In a small saucepan, combine the lemon juice, chopped rosemary and thyme, lemon zest and 1 stick butter. Cook until the butter is melted. Cut the remaining stick of butter into cubes and set aside.

Place the turkey on a v-shaped rack in a large roasting pan. Pat the turkey thoroughly dry, and then brush the melted butter mixture all over. Liberally sprinkle with salt and pepper on both the outside and inside of the cavity. Fill the cavity with the cubed butter, sage, rosemary, thyme, garlic and onions. Tie the legs of the turkey together with string and tuck the wings underneath.

Roast the turkey until an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F and the juices run clear, about 2 1/2 hours.

Remove from the oven and transfer to a cutting board or platter. Tent the turkey with foil and let stand 20 minutes before carving.

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