Turkey with Lemon, Butter and Herbs
Lemon and rosemary are the leading flavors in this succulent, simple turkey recipe. Turkey is such a wonderful meat that we don’t like to limit ourselves at Foxy Cuisine to making it only during the holidays. The beauty of this baby is that this turkey has such a lovely earthy and citrus combination that it flows well into other turkey creations. So, gobble, gobble this delicious meal straight up or make it to use in other turkey inspired dishes.
PREP TIME: 40 Minutes COOK TIME: 3 Hours REST TIME: 20 Minutes
- 1/2 cup Butter, Room Temperature - 814 Calories
- 2 Lemons, Halved - 40 Calories
- 2 grated lemon peels - 3 Calories
- 4 Tbsp. Fresh Lemon Juice - 12 Calories
- 2 Tbsp. Minced Fresh Thyme - 6 Calories
- 1 turkey, thawed (12 to 14 pounds) - 4,000 to 4,700 - Calories
- 2 tsp. sea salt - 0 Calories
- 2 tsp. cracked black pepper - 12 Calories
- 1 medium onion, quartered - 46 Calories
- 6 minced garlic cloves - 24 Calories
- 12 fresh rosemary sprigs - 48 Calories
- 2 cups of chicken stock - 76 Calories
SERVES 12 – 14: 254 Calories per 4 oz. Serving
NOTE: A 12 pound turkey yields about 5 pounds of meat. A portion of the ingredients calories will drip to the bottom of the pan or may not be consumed (e.g. butter, items in the cavity). The serving portion above includes all ingredients in the calorie estimate.
- Preheat over to 325°F. Grate the two lemons whole for their zest and add to a small bowl. Halve lemons and squeeze fresh juice into bowl. Remove the leaves from 6 of the rosemary springs and mince.
- Add the room temperature butter, minced rosemary and half of the minced garlic to the bowl and mix with a fork until blended into a butter paste. Pat turkey dry. Hand rub the butter paste on the outside and under the skin of the turkey.
- Sprinkle salt and pepper over skin of turkey and inside cavity.
- Place the lemon halves, onion, garlic and remaining rosemary sprigs inside cavity. Tuck wings under turkey; tie drumsticks together.
- Place turkey in a roasting pan; breast side up. Add chicken stock to pan. Cover with foil or roasting pan lid. Bake at 325°F for 2 hours.
- Remove foil or lid for remaining hour to brown skin or until a thermometer reads 170°F.
- Transfer turkey to platter. Tent very loosely with foil; let rest at least 20 minutes before carving (internal temperature will rise 5 to 10 degrees). Return juices on the platter into pan. Reserve pan for gravy.
- If desired, thicken pan drippings with extra chicken stock and flour for gravy.