Thanksgiving Turkey with a Twist

local_grocery_store Ingredients

• 1 (12-pound) Turkey, thawed
• 1/2 cup Butter, softened
• 1/4 cup Fresh Sage, chopped
• 1/4 cup Fresh Rosemary, chopped
• 1/4 cup Fresh Thyme, chopped
• 6 cloves Garlic, minced
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 Lemon, zested and juiced
• 1 Onion, quartered
• 2 stalks Celery, cut into chunks
• 2 Carrots, cut into chunks
• 2 cups Chicken Broth

restaurant_menu Method

1. 1.Preheat your oven to 325°F (165°C).
2. 2.In a small bowl, combine the softened butter, chopped sage, rosemary, thyme, minced garlic, salt, black pepper, lemon zest, and lemon juice.
3. 3.Rinse the turkey inside and out, then pat dry with paper towels.
4. 4.Carefully loosen the skin from the turkey breast and spread half of the butter mixture under the skin.
5. 5.Rub the remaining butter mixture over the outside of the turkey.
6. 6.Stuff the turkey cavity with the quartered onion, celery, and carrots.
7. 7.Place the turkey on a rack in a roasting pan.
8. 8.Pour the chicken broth into the bottom of the roasting pan.
9. 9.Cover the turkey loosely with aluminum foil.
10. 10.Roast the turkey in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 165°F (75°C).
11. 11.Remove the foil during the last 30 minutes of cooking to allow the skin to brown.
12. 12.Once cooked, transfer the turkey to a serving platter and let it rest for at least 20 minutes before carving.
13. 13.Serve the turkey with your favorite Thanksgiving sides and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to allow enough time for the turkey to thaw in the refrigerator.
• chevron_rightIf the turkey starts to brown too quickly, tent it with foil to prevent over-browning.
• chevron_rightSave the turkey drippings to make a delicious gravy.
• chevron_rightFeel free to add your own twist to the butter mixture by incorporating other herbs or spices.