Herb Roasted Turkey

My mouth is already watering and yours will be too when you catch a whiff of this flavorful, aromatic Herb Roasted Turkey! This is how it should be done! The lemon butter makes the skin crispy and the meat super tender and juicy. Turkey Herb Blend seasoning between the skin and the meat really locks in the flavor from the inside out. Happy Thanksgiving, I hope your family enjoys this for years to come!

Ingredients:

1 turkey, 10 to 15 pounds, I prefer Butterball turkeys because of how easy they are to self-truss. (Truss that.) Make sure that sucker is good and thawed by taking it out of your freezer and moving it to the bottom shelf in your fridge a few days in advance!
1 stick butter
1 lemon, zested and juiced
1 small white onion, quartered
1 head garlic, halved
salt and pepper
Turkey Herb Blend seasoning mix
1 sprig fresh thyme

Supplies:

Pastry brush
Small bowl
Zester or grater
Meat thermometer
Roasting pan with rack
Aluminum foil

Directions:

Remove the innards and throw them in a pot to make your Turkey Stock. Separate the skin from the breast by running your hands between the meat and the skin. Melt the butter and squeeze in the lemon juice and zest. Using a pastry brush, coat the entire skin and under the skin on the breast with the lemon butter. Generously salt and pepper and season the turkey to taste, don't forget to add some under the skin on the breast. In the top and bottom cavities, add the onion, garlic, lemon and fresh thyme. Truss your bird by tucking the tips of the wings behind the body and the ends of the drumsticks over the flap and tucking it into the bottom (you'll see a slit). In a roasting pan, pour 1 cup of water to the bottom of the pan, bake at 350 degrees for 2 and a half hours tented with aluminum foil, then 30 minutes uncovered to brown skin. Internal temp should reach 165 degrees when probing the thickest part of the turkey between the thigh and the body. Once the turkey is cooked, move to a cutting board or serving platter and let rest, tented with foil, at least 10 minutes before carving. Save the juices to make Turkey Gravy.

Tips: Butterball has a guide in the packaging and a toll-free assistance line if you have any questions about your turkey. I haven't had to use it, but you can bet your bottom dollar it gave me huge sense of relief when I made Thanksgiving dinner for the first time by myself. Some ways I've decorated my serving platter through the years include carrots, fresh cranberries, and always fresh sprigs of herbs!

 

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