This month I am excited to share my favorite way to roast a turkey. This turkey is so flavorful and juicy the fresh herbs mixed with citrus make a delicious gravy on top of that! There is no basting required making this a simple process for you. Make sure you have a kitchen thermometer to keep an eye on the temperature. Do not, I repeat, do not skip the resting step! I promise it is worth the wait. As the meat rests, all of the juices get absorbed back into the meat, making it juicy and delicious!
Ingredients
8 oz. butter
3 tbsp. fresh rosemary, chopped
3 tbsp. fresh thyme, chopped
3 tbsp. fresh sage, chopped
Juice and zest of 1 lemon and 1 orange
Pinch of red pepper flakes
Pinch of fresh cracked black pepper
One 15-20 lb turkey
½ c. coarse sea salt
1 large onion
2-3 carrots, chopped into large pieces
3 stalks celery, chopped into large pieces
Directions
Sunday or 3-4 days before cooking, remove from freezer and place in the fridge on a rimmed baking sheet to thaw
Wednesday morning, remove plastic, neck and gizzards. Drain all liquid from baking tray and pat the turkey dry with paper towels. Using roughly a 1/2c course sea salt, sprinkle a thick layer of salt all over the outside of the turkey. Flip over and repeat with the back of the bird.
Thursday
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Preheat oven to 325°
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Remove butter from the fridge and bring to room temperature.
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At 8 a.m. or 5 hours before serving, remove the turkey from the fridge. Rinse salt off and pat dry with paper towels. Place in a roasting pan. Place carrots, celery and onion in the bottom of the roasting pan.
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In a small bowl, mix together butter, herbs, zest, juice, and seasonings until smooth.
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Using a sharp knife, cut a small slit between the turkey breast and skin. Do the same thing on the legs of the chicken.
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Using your hands, stuff the butter in between the skin and the meat on both the breasts and the legs.
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Use any remaining butter on the outside of the turkey.
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Place the citrus rinds inside the turkey cavity.
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Add 1 cup of water to the veggie mixture at the bottom of the roasting pan.
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Move the oven rack to the bottom shelf then place the turkey inside the oven. Roast for 2.5 -3 hours. Check the temperature and the cover with foil to prevent the skin from burning.
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Roast another 30 minutes to an hour. Until the temperature of the leg reads 170 degrees.
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Remove from the oven and let rest for 30 minutes. This step is one of the most important to ensure a moist turkey.
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Use the drippings to make your gravy while the turkey rests.
Serve and enjoy!