Thanksgiving-Turkey

Flavorful & Succulent

With just a small amount of olive oil, lemon and plenty of fresh herbs, your turkey will be fragrant and succulent.

The cooking time is for an unstuffed bird.

To reduce your fat intake significantly, be sure to remove the skin before eating the meat.

You'll want to average about a pound of turkey per person.

Ingredients;

1 12-14-pound turkey, fresh or frozen (thawed).

1 medium onion, peeled and quartered .

1 lemon, halved.

2 Tbsp. olive oil.

6 large sprigs rosemary.

6 large sprigs sage.

6 large sprigs thyme.

1 tsp. salt.

Freshly ground black pepper.

Preparation;

First thing is to preheat your oven to 425 degrees.

***NOTE***Remember to remove giblets and neck from inside the turkey and reserve to make stock if you like.

Rinse turkey inside and out with cold water.

Pat dry with kitchen paper.

Place onion, half a lemon and 4 sprigs of each herb inside the bird's cavity.

Secure legs with kitchen string.

Place turkey breast side up on roasting rack in pan.

Squeeze lemon half into a small bowl.

Brush bird with lemon juice and olive oil, and add salt and pepper.

Place in oven and roast for 15 minutes at 425 degrees for an initial blast of heat.

Reduce heat to 325 degrees.

Baste turkey frequently with pan juices plus lemon and oil, and

roast until an instant-read thermometer inserted in the thickest part of the thigh reaches 180 degrees - about 3 to 3 3/4 hours.

Tip; I like to turn the turkey upside down and continue cooking for last 1/2 - 3/4 of an hour in this manner.

This method allows the juices that are settling to the bottom of the turkey to re-locate throughout the breast meat, making for an incredibly juicy bird.

Remove thanksgiving-turkey from oven and let stand for 15 minutes.

Transfer to a warm platter and garnish with remaining herbs.

This thanksgiving-turkey recipe serves 12.

If you'd like to order your next holiday turkey from a name you know you can trust, just click on the picture below.

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