Roasted Turkey with Lemon-Thyme
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For a more citrus flavor use a mixture of lemons, limes and oranges in the roasting pan.
ingredients
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serves: 12
2 medium onions, cut into wedges
2 lemons, cut into quarters
1 stalk celery, cut into 2-inch pieces
4 sprigs fresh thyme
8 cloves garlic
1/2 cup butter, softened
1/4 cup snipped fresh thyme
2 teaspoons shredded lemon peel
2 tablespoons lemon juice
2 tablespoons chopped shallot (1 medium)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 8 pound - 10 fresh or frozen turkey
Servings Per Recipe: 12
Amount per Serving
Calories: 504
- Total Fat: 16.4 g
- Saturated Fat: 7.5 g
- Trans Fat: 0.3 g
- Cholesterol: 200.8 mg
- Sodium: 2481 mg
- Total Carbs: 26 g
- Dietary Fiber: 1 g
- Sugars: 1.4 g
- Protein: 60.6 g
preparation
1. Preheat oven to 375 degrees F. In a large roasting pan mix onions, lemons, celery, thyme sprigs, and garlic.
2. In a medium bowl combine butter, snipped thyme, lemon peel, lemon juice, shallot, oil, salt, and pepper
3. Remove neck and giblets from turkey. Rinse turkey and pat dry. Place turkey, breast side down, on a cutting board. Make a lengthwise cut down one side of the backbone, starting from the neck end and repeat on the other side as well. Remove and discard backbone. Cut off and discard tips of wings. Cut through the entire breastbone into 2 halves.
4. Rub herb-butter mixture over turkey. Place turkey halves on top of vegetables in roasting pan.
5. Roast, uncovered, for 1-1/2 to 2 hours.
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