Perfectly Roasted Turkey
Adapted from Ina Garten's "Perfect Roast Turkey" recipe. This Perfect Roast Turkey with lemon juice, butter, and thyme is juicy, flavorful, and foolproof. The lemon adds brightness, butter keeps it tender, and thyme brings a cozy aroma—guaranteeing the perfect centerpiece every time!
Ingredients
Butter mix:
- 2 sticks unsalted butter
- 2 Tbsp fresh thyme, chopped
- 1 lemon, juiced and zest
Stuffing:
- 15 lb turkey
- kosher salt
- black pepper
- 1 bunch fresh thyme
- 1 lemon, halved
- 1 onion, halved
- 1 whole garlic, cut in half horizontally
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan, on medium heat, add the butter mix ingredients and cook until butter melts. Set aside.
- Remove the giblet pouch and the neck from the turkey along with the plastic hock lock. You can disregard or save to make turkey gravy. (See Turkey Gravy recipe)
- Pat the turkey dry inside and outside with a paper towel.
- Place the turkey on a roasting pan with rack.
- Pour 1/3 of the butter mix inside the turkey cavity.
- Generously sprinkle salt and pepper in the cavity of the turkey.
- Stuff cavity with the stuffing ingredients.
- Brush the outside of the turkey with the butter mix.
- Cover the wings with aluminum foil and place another aluminum foil sheet loosely over the turkey to cover it.
- Place in oven and cook for 20 minutes per pound with an extra 20 minutes for good measure.
- Once done cooking, remove the turkey from oven and let it rest for at least 15 to 30 minutes before serving.
Notes
Nutrition
Serving: 1portion | Calories: 629kcal | Carbohydrates: 4g | Protein: 70g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 364mg | Potassium: 784mg | Fiber: 1g | Sugar: 1g | Vitamin A: 836IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 3mg