I cannot believe we are a week away from Thanksgiving! To kick off the holiday season, I am sharing my Lemon and Herb roasted turkey! Warning: this turkey will steal the show. It’s juicy, buttery, and holiday-approved! I make it every year.
Ingredients
* 1 12-14lb turkey; preferably fresh
* 1/4 cup kosher salt
* 2 lemons, cut in half; divided
* 2 Yellow onions, quartered; divided
* 2-3 sprigs or rosemary
* 3-6 sprigs or thyme
* 4-6 sage leaves
* 3 large carrots; cut in half crosswise
* 4 Celery Stalks, cut in half crosswise
* 2 cups Chicken broth
* Recipe for the compound butter is in the comments!
Instructions
1. Dry brine turkey the night before. Season generously with kosher salt, including the inside the cavity.
2. Let it rest in the fridge uncovered for at least 6 hours up to two days.
3. Prepare the compound butter by combining the butter, herbs, paprika, lemon zest, salt and pepper in a food processor. blend till well combined. Set aside.
4. Preheat the oven to 325 degrees. While your oven is warming up, dress the turkey by stuffing the turkey cavity with half of the lemon halves, half of the onion and the fresh herbs.
5. Gently loosen the skin of the turkey from the breast and thigh meat without tearing it. Spread the compound butter evenly under the skin, covering as much of the meat as possible.
6. In the bottom of the roasting pan, add the rest of your lemons, onions, carrots and celery and chicken stock. Place the turkey into the roasting pan. Cover the outside of the turkey with the compound butter.
7. Place in the oven and roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature reaches about 160 degrees in the breast or thick part of the thigh.
8. If you want your turkey to be extra juicy, baste your turkey with drippings every 30-40 mins or melt any left over compound butter and baste with that as well.
9. Remove the turkey from the oven and tent it with foil. Let it rest on the counter and it will continue cooking under the foil, to reach 165 degrees f. Allow turkey to rest for 30 minutes before carving and enjoy!