"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Herb Roasted Turkey Recipe

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This recipe for Lemon Herb Roasted Turkey, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Steffens


1/4 lb. (1 stick) unsalted butter
1 lemon, zested and juiced
1 tsp. chopped fresh thyme leaves
1 turkey (10-12 lbs.)
1 large bunch fresh thyme
1 whole lemon, halved
1 white onion, quartered
1 head garlic, halved crosswise (I just use a few cloves, halved)
salt & pepper, to taste
whole carrots & several stalks of celery - to set under the turkey

Preheat oven to 350 F.

Melt butter in small saucepan. Add lemon zest, lemon juice and 1 tsp. of thyme leaves. Set aside.

Cut whole carrots into 3-4" pieces and halve/quarter large pieces so they will lie flat. Cut celery stalks into similar lengths. Place in bottom of roasting pan. The turkey will sit on these - it adds some extra flavor and won't stick to the bottom of the pan/rack.

Place turkey in large roasting pan, tucking the wing tips under the body. Liberally salt (I omit) and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion and garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and thigh. Remove the turkey to a cutting board and tent with aluminum foil; let rest for 20 minutes before slicing.

Personal Notes:
Personal Notes:
A good alternative to the standard sage-based roasted turkey. Basic recipe is from Ina Garten, "The Barefoot Contessa" chef.
Whether I use this recipe or any other, though, I do like to set the bird on carrots & celery (& sometimes some chunks of onion).




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