Ingredients: |
Ingredients: Turkey
Flavored Butter:
1 C. Unsalted butter, softened
2 T. Olive oil, not extra virgin
4 T. Fresh lemon juice, plus ½ T. lemon zest
3 Large garlic cloves, pressed
¼ C. Freshly chopped parsley
½ T. Salt
½ tsp. Black pepper
Stuffing:
1 Large onion, quartered
4 Garlic cloves, halved
½ Bunch parsley
1 Lemon quartered
|
Directions: |
Directions:*Remove turkey from frig about 30 minute.
*Pat dry with paper towels, sit in towels to soak up water.
*Fold wings behind the turkey, they will burn.
1. Season inside with 1 tsp. salt and ¼ tsp. pepper.
2. In medium bowl, combine butter, oil, zest, juice, garlic, parsley, salt and pepper. Mash with fork until combined. Can be made in advance.
3. Separate skin from breast. Don't tear skin.
4. Stuff ⅔ of the butter under the skin and spread by massaging.
5. Rub outside of turkey with remaining butter. Drizzle all over the top with olive oil and generously season with salt and pepper.
6. Stuff turkey with onion, garlic, parsley and lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity.
Prebake at 430º. Place oven rack in the lower part of your oven. Fold a large square sheet of foil into a triangle. Rub one side of triangle with olive oil and shape the foil, outside down over breast, then remove foil. The foil will be applied later. Roast for 20 minutes. Remove from oven. Baste with butter from bottom of pan. Now apply the foil triangle to breast. Reduce oven to 350º and bake for another 2 hours and 30 minutes for a 12 lb. bird. Once you lower to 350º, you will bake about 13 minutes for every pound of your turkey. Turkey thigh should be 170º, breast should be 160º, Cover with foil and rest for 1 hour. |
This recipe for Roast Turkey is from