Tuesday, November 24, 2020

Roasted Lemon and Herb Turkey

· ½ cup butter, melted
· 3 tablespoons lemon juice
· 2 teaspoons grated lemon peel
· 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
· 1 turkey (14-16 pounds) (thawed if frozen)
· 2 teaspoons salt
· 2 teaspoons pepper
· 1 medium lemon, halved
· 1 medium onion, quartered
· 12 garlic cloves, peeled
· 24 fresh thyme springs
· 1 tablespoon all-purpose flour
· 1 turkey size oven roasting bag

1. In a small bowl, combine the butter, lemon juice, lemon peel and minced thyme. Pat turkey dry.
2. Sprinkle salt and pepper over skin of turkey and inside cavity, brush with butter mixture. Place the lemon, onion, garlic and thyme inside cavity of turkey. Tie drumsticks together.
3. Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut 6 1/2-inch slits in top of bag and close with tie provided.
4. Bake at 350 degrees for 2 and 15 minutes to 2 hours and 45 minutes or until a thermometer reads 180 degrees. Remove turkey to a serving platter and keep warm. Let stand 15 minutes before carving. If desired, thicken pan drippings for gravy.

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