Lemon and thyme roasted turkey
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
12 servings
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Course
Main Course
Lemon and thyme roasted turkey
Description
The turkey is prepared by blending softened butter with fresh thyme leaves, lemon zest and juice, crushed garlic, and salt, which is then gently worked under the breast skin to flavor the meat directly. Additional lemon slices and thyme sprigs are placed inside the turkey cavity. The skin is rubbed with olive oil and seasoned before roasting at 325°F. The bird is periodically checked, and browning parts are tented with foil to prevent overcooking.
Roasting produces a golden crust with balanced herbaceous and citrus notes and juicy, tender meat. The giblets and neck included can be added to the pan during roasting to enrich the base for a white wine gravy seasoned simply with salt and pepper.
This turkey is well suited to holiday or special occasion dinners, and if desired, roasted vegetables such as potatoes and carrots can be cooked in the pan alongside the bird, seasoned with olive oil, salt, and thyme to complement the flavors.
Ensure the turkey’s internal temperature is checked with a meat thermometer to confirm proper doneness. Tying the drumsticks and tucking wings helps with even cooking. The herb butter can be prepared ahead to save time on roasting day.
Ingredients
For the thyme lemon garlic butter:
- 3 butter room temperature, sticks
- 1 thyme stems removed + additional sprigs to place inside and for garnishing, large bunch, fresh
- 1 lemon zested and juiced
- 10 garlic crushed, cloves
For the thyme roasted turkey:
- 18-20 lb. turkey heart and gizzard for gravy sauce (Can use a smaller turkey, just adjust the baking time as needed
- 18-20 lb. turkey neck heart and gizzard for gravy sauce (Can use a smaller turkey, just adjust the baking time as needed
- 1 lemon cut in slices
- 2 tablespoons olive oil
For the white wine gravy sauce:
- 1 cup white wine
- salt to taste
- black pepper to taste
Instructions
- Mix the butter, thyme leaves, lemon juice, lemon zest, crushed garlic, and salt to taste. This can be made ahead of time, but bring it to room temperature to soften it before using.
- Remove the giblets from the turkey, and pat it dry (inside and out).
- Pre-heat the oven to 325 F.
- Rub the butter inside turkey cavities. Use your hand to gently lift the skin on the turkey breasts, and then stuff it with the thyme lemon garlic butter.
- Place the additional thyme sprigs and lemon slices inside the turkey cavity.
- Rub the turkey skin with olive oil and salt, tuck the wings underneath the turkey and tie the drumsticks together using cooking twine. Put the turkey in a large baking pan on a roasting rack.
- Place the turkey in the oven and bake at 325 temp for 2 ½ hours.
- Check the turkey and cover the browned parts of the turkey with foil. If making gravy, add the giblets to the bottom of the pan.
- Bake for 1 – 1 ½ hours more, check the turkey temperature by inserting a meat thermometer into the thigh– the minimum internal temperature should be 165 F. Keep in mind that the turkey will continue to cook even when you remove it from the oven and the internal temp can rise up to 10 degrees, so if you want the turkey meat to be perfectly done, then you should remove it from the oven at around 155 F -160 F.
- Once you have removed the turkey from the oven, tilt the turkey so that the inside juices drain into the pan.
- To make the gravy, remove the rack and the turkey from the pan. Pour the white wine into the pan and put it back into the oven for about 15-20 minutes. Then remove the pan from the oven, discard the giblets and any herbs that might have fallen into the pan, pour the sauce into a small sauce pan, and cook over medium high heat until the sauce thickens and reduces, about 20 minutes.
- Carve the turkey and serve with your favorite side dishes.
Notes
- Consider roasting vegetables like potatoes and carrots in the pan alongside the turkey, lightly tossed with olive oil, salt, and thyme.
- Use a meat thermometer to check the turkey’s internal temperature for safe and optimal cooking.
- Prepare the herb butter mixture ahead but bring to room temperature before applying for easier spreading.
User Reviews
Overall Rating
4.8
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