Today I'm thankful for Turkey.
Because my friend Heather has the most delicious recipe in the world for it! Seriously, we have never had a better turkey than this one. If you're looking for a good Turkey recipe, here it is people! And you can thank Heather Seguine later. Because she deserves a whole lot of thanks for changing our lives with this one.
Lemon Herb TurkeyIngredients:
16-20 lb.
turkey1 medium lemon
12 branches each fresh basil, parsley, thyme, and marjoram
6 large cloves garlic, split
3 tablespoons extra-virgin olive oil or butter
Black pepper
Salt
A day ahead, place bird in roasting pan and rub inside and out with one lemon half, then with herbs and garlic. Slice other lemon half. Tuck inside cavity along with half the garlic and herbs. Mince together leaves from remaining herbs and garlic, blending with the olive oil or butter. Slip the mixture under the
turkey's skin all over breast areas, thigh, leg, and back if possible. Sprinkle
turkey with pepper. Lightly and refrigerate overnight.
The next day, heat the oven to 325 degrees. Sprinkle bird with salt. Lightly flour roasting bag and place
turkey inside. Roast breast side down in roasting pan 15 to 18 minutes per pound, or until an instant-read thermometer tucked into the thickest part of the thigh reads 175 degrees.
During the last 30 minutes, snip corner from bag and pour drippings into saucepan for gravy. Remove bird from bag, turn breast side up, and sprinkle with olive oil. Place back in oven uncovered to brown breast area. Rest 10 minutes in a warm place before carving.