Turkey – Thanksgiving Turkey

Since we normally make a traditional one for Christmas, I thought it would be fun to try a different recipe.

This recipe comes from Food Network, Ina Garten. It was simple and delicious. And as usual, I read a few reviews and applied my own twist.

 

Note: While the directions are from the original written recipe, watch the video as it is totally different.
For example, she stuffed the butter mix under the skin and not melt it in a saucepan.
I followed the video recipe. I urge you to do so as well.

We had a 10 lbs. turkey, and we had meals for five (5) days. Yummie :)

Ingredients

1/4 lb. (1 stick) unsalted butter - room temperature
1 lemon - zested and juiced
1 tsp. chopped fresh thyme leaves
1 fresh turkey (10 to 12 lbs.)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme - for stuffing
1 whole lemon - quartered - for stuffing
1 Spanish onion - quartered
1 head garlic - halved crosswise
 

Preheat the oven to 350F.

Cream butter, lemon zest and juice, thyme, and a bit of salt. Set aside.

.

The Making of...

1. Take the giblets out of the turkey and wash turkey inside and out. Remove any excess fat and pat outside dry. Place turkey in a large roasting pan.

2. Liberally salt and pepper the inside of the turkey.

3. Loosen top skin and stuff the cream butter under on each side. Press on it lightly so that it may spread around.  Use the rest to rub the turkey all over. Sprinkle with salt and pepper.

4. Stuff cavity with the halved lemon, quartered onion, the garlic, and a bunch of thyme.

5. Tie the legs together and tuck wing tips under the turkey.

6. Roast the turkey about 2 1/2 hours (15 min. per lb), or until the juices run clear when you cut between the leg and the thigh.

7. Remove turkey and cover with foil; let rest 20 minutes.

8. Cut and serve with whatever fixings you have.

Compliments to Chef Aline and to Chef Mauro for his stuffing!