Easy Garlic and Herb Roasted Turkey



INGREDIENTS

  • 12-14 lb. turkey
  • 1 stick unsalted butter, softened
  • 1/4 cup olive oil
  • 3 Tablespoons assorted fresh chopped herbs (I used basil, rosemary, and parsley)
  • Zest of 1 lemon, plus the lemon itself
  • 1/2 a yellow onion
  • 1 celery stalk, chopped in long strips
  • One head of garlic
  • About 1/4 cup Kosher salt
  • About 2 Tablespoons black pepper

INSTRUCTIONS

  1. Take the turkey out of the fridge and allow it to come to room temperature for 30 minutes.
  2. Preheat the oven to 450 degrees.
  3. Prep your ingredients. In a medium sized bowl, stir together softened butter, olive oil, herbs, and lemon zest. Place the salt and pepper in a bowl and lay out all the other ingredients so they're ready to go.
  4. You'll probably want to remove any rings and roll up your sleeves at this point because you're about to get up close and personal with this turkey. Ready?
  5. Rinse the turkey under cold water and make sure to remove any gravy packets and the giblets. Place the turkey on a roasting pan and pat dry with paper towels. Make sure to dry the top, inside the cavity, and the underside of the turkey.
  6. Grab a hunk of the butter mixture and rub it all over the turkey, over the wings and breast, underneath, and in the cavity. Then take your fingers and work them under the skin (I told you we were going to get up close and personal, right?), and rub some butter under the skin of the breast as well.
  7. Sprinkle the salt and pepper evenly all over the bird and inside the cavity. You may not need the full 1/4 cup, but the bird should look like a light snow has fallen all over it.
  8. Halve the garlic crosswise so the centers are exposed then stuff it in the cavity along with the onion, celery, and halved lemon. Tie the legs together with twine, tuck the wings under, and place the bird in the oven.
  9. Bake the turkey at 450 for 30 minutes then turn the heat down to 350, tent with foil, and continue to cook for 1 1/2-2 hours. Take the bird out after 1 1/2 hours and insert a thermometer into the thickest part of the thigh. (It's easiest to place your thermometer straight down right where the thigh and breast connect) You want the thigh to register 165 degrees before removing it. If it's at 150, you know you're getting close--check every 10-15 minutes from there. Remove the foil for the last 30 minutes of baking, unless it's getting too browned.
  10. Once the thigh registers 165 degrees, remove the turkey from the oven, and allow to stand for 30 minutes before carving.

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