Served at Thanksgiving 2017
By Ina Garten
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the
zest and juice of the lemon and 1 teaspoon
of thyme leaves to the butter mixture. Set
aside.
Take the giblets out of the turkey and wash
the turkey inside and out. Remove any
excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large
roasting pan.
Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity
with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the
outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the
legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut
between the leg and the thigh. Remove the turkey to a cutting board and cover with
aluminum foil; let rest for 20 minutes.
Slice the turkey and serve.
(For 20 lb turkey, use one extra lemon, an extra head of garlic, and an extra 1/4 onion. Bake for 4 1/2 hours.)
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