Sam Wainwright – Features Editor
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Lemon Herb Turkey (Photo by Sam WainwrightAs Thanksgiving rolls around, people are scrambling about gathering ingredients for that special night, gathering fliers for their Black Friday escapade or just about going crazy planning where they are going for the holidays. Personally, I find last minute trip-planning and Black Friday endeavors to be silly and mundane. You should have planned the trip way in advance and those of you leaving Thanksgiving dinner and going to sit in front some store for numerous hours to get their special deal; go home and be with your family. Placing tangible items before the companionship of family is petty and intolerable, but let me digress. What all of these people will be worrying about no matter what they are doing is wondering about the turkey. There are numerous ways to cook a turkey and as a tip from someone who recently made one, defrost it way in advance. So for this week, I’ve made Lemon Herb Butter Roasted Turkey with Stuffing. So, let’s begin…
Ingredients
- 1 lemon
- 1/2 cup(s) butter, softened
- 1/2 shallot, chopped
- 8 large sage leaves, torn
- 2 tablespoon(s) fresh thyme leaves
- 1 tablespoon(s) rosemary leaves
- 1 clove(s) garlic
- 1 (12- to 14-pound) fresh whole turkey
- Poultry seasoning
- 1 medium onion, cut into wedges
- 2 carrots, chopped
- 2 celery ribs, chopped
- Kitchen string
- 1 cup(s) dry white wine
- 1 cup(s) low-sodium turkey or chicken broth
Directions
Zest and juice the lemon into the bowl of a food processor. Add butter, shallot, sage, thyme, rosemary and garlic. Process until smooth and herbs are minced. Set aside.
Heat oven to 425 degrees F. Remove giblets and neck from turkey and set aside (They are great for making gravy). Drain turkey and then pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Take half of the herb butter and rub it underneath the skin of the turkey being careful not to actually remove the skin. Sprinkle inside and outside of turkey with desired amount salt, fresh ground pepper and poultry seasoning.
Now place turkey into a roasting pan. Tie ends of legs together with kitchen string; tuck wingtips under. Set the onion, carrots and celery around the turkey. Rub entire turkey with remaining herb butter. Into the well of the pan, pour the white wine and chicken broth.
Bake on lowest oven rack at 425 degrees Fahrenheit for 30 minutes. Reduce temperature to 325 degrees Fahrenheit and cook 3 hours or until a meat thermometer inserted into thickest portion of thigh reads 165 degrees Fahrenheit, basting every 30 minutes with pan juices (If you notice the turkey browning excessively, cover in aluminum foil). Remove from oven, and let stand 20 minutes.
Transfer turkey to a serving platter and serve.
Happy Thanksgiving and as Always, Stay Sassy.
