Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! —Felicia Smith, Georgetown, Texas
- 1/2 cup butter, melted
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 turkey (14 to 16 pounds)
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 medium lemon, halved
- 1 medium onion, quartered
- 14 garlic cloves, peeled
- 24 fresh thyme sprigs
- 1 tablespoon all-purpose flour
- 1 turkey-size oven roasting bag
- In a small bowl, combine the butter, lemon juice, lemon peel and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together.
- Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy.
Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary. Yield: 14-16 servings.
Originally published as Lemon-Herb Roasted Turkey in Simple & Delicious November/December 2008, p60
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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