Whenever you think Thanksgiving meal, your mind automatically goes to turkey…right? I mean, whose doesn’t? I love a good turkey, but after so many years of doing it the same way, I decided to spice things up a bit and do a fun little spin and add in some rosemary and man was it delicious. It adds a little more flavor, makes it pretty (which is important for hosting of course), and well…it is just good!
- 16 to 18 pound turkey, neck gimlets and liver removed
- 1/2 cup unsalted butter, melted, +2 sticks, cut into 1 inch cubes and set aside
- 2 tablespoons Kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1 Spanish onion, chopped
- 8 garlic cloves peeled and pressed with back of fork
- 1 lemon, zest then quartered
- 3/4 cup celery, chopped
- 1/2 cup fresh sage leaves, torn
- 1/2 bunch fresh thyme
- 1/2 bunch fresh parsley
- 15 sprigs fresh rosemary, chopped
- Rinse turkey inside and out and pat dry. Making sure to remove neck, giblets and liver from cavity. Place, breast side up, on wire rack.
- Set over paper towel-lined rimmed baking sheet. Allow to drain completely. It’s very important to pat dry again. Making sure of no excess water.
- Set rack at lowest position in oven and preheat to 450°F.
- Place turkey on rack in large roasting pan.
- Using brush, coat turkey, inside and out, with melted butter, then sprinkle with salt, cracked pepper, lemon zest and chopped rosemary.
- Fill turkey cavity with cubed butter, onions, garlic, celery, lemon and fresh herbs.
- Tie legs together loosely with kitchen twine, making sure to secure wings under body.
- Place turkey in oven, uncovered and roast until light golden brown, about 45 minutes.
- Reduce oven temperature to 350°F and roast, basting turkey with drippings every 30 minutes, until thermometer inserted into thickest part of thigh reads 165 F, careful not to hit bone. *I’ve found that it takes about 13-14 minutes per pound to cook completely. If skin starts to brown too much, you may tent breast with foil for remainder of cooking time.
- Transfer turkey to platter and let stand 20 minutes before carving.
- Remove twine from legs and start carving.