Recipes

For the herbed butter, roughly chop the herbs, lemon zest, and garlic. In a mixing bowl, combine herb mixture with lemon juice and butter. Feel free to use a food processor for ease. Loosen the turkey’s skin with your hands, and rub the butter mixture over the whole turkey, under and over the skin. If you have time, cover and refrigerate the bird overnight to allow the flavors time to penetrate the meat.

Roughly chop celery, carrot, and onion and place them in the bottom of a roasting pan along with bone broth or water and a bay leaf if you like. Use just enough liquid to cover the vegetables to add flavor to the bird and keep it moist.

Remove turkey from refrigerator 30-60 minutes before cooking, and preheat oven to 325°. Place turkey on a roasting rack, breast up, and set in the roasting pan over the mirepoix. Loosely place 2-4 lemon halves and a few pieces of onion inside the cavity with fresh herbs if you like. Truss the bird loosely with butcher’s twine and drizzle turkey skin with olive oil and rub with salt and pepper. Place the pan into the oven and cook with an aluminum foil tent for all but 30 minutes of the cooking time. Remove the bird once the internal temperature of the thickest part of the thigh registers 160° (approximately 12-14 minutes per pound).

Allow the turkey to rest 15-20 minutes before carving so you don’t lose all the delicious juices. Enjoy!