LEMON TURKEY RECIPE RECIPES

Name: Lemon-Herb Roasted Turkey
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 16 servings.
Ingredients: 1/2 cup butter, melted; 3 tablespoons lemon juice; 2 teaspoons grated lemon zest; 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme; 1 turkey (14 to 16 pounds); 2 teaspoons salt; 2 teaspoons pepper; 1 medium lemon, halved; 1 medium onion, quartered; 14 garlic cloves, peeled; 24 fresh thyme sprigs; 1 tablespoon all-purpose flour; 1 turkey-size oven roasting bag

LEMON-HERB ROASTED TURKEY RECIPE: HOW TO MAKE IT

Lemon-Herb Roasted Turkey Recipe: How to Make It image

Lemon and thyme are the predominant flavors in this golden, tender and moist turkey that has just six ingredients. It's so easy, we guarantee success! —Felicia Smith, Georgetown, Texas

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 45 minutes

Prep Time 30 minutes

Cook Time 02 hours 15 minutes

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Steps:

Preheat oven to 350°. In a small bowl, combine the butter, lemon juice, lemon zest and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together., Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy.
Freeze option: Freeze cooled turkey and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 525 calories, FatContent 27g fat (10g saturated fat), CholesterolContent 230mg cholesterol, SodiumContent 489mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 64g protein.

ROAST TURKEY WITH LEMON, PARSLEY & GARLIC | GORDON RAMSAY ...

Roast Turkey with Lemon, Parsley & Garlic | Gordon Ramsay ... image

This is Gordon's favourite way to roast turkey – with a savoury butter under the skin to keep the breast meat moist and flavourful.

Provided by Gordon Ramsay

Categories Thanksgiving

Total Time 3 hours 15 minutes

Prep Time 30 minutes

Cook Time 02 hours 45 minutes

Yield 8

Number Of Ingredients 13

Ingredients

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A simple seasoned butter with a dash of hot sauce and a splash of lemon provides all the flavor you could want in a holiday turkey. Even novice cooks will find the recipe easy.—Sharon Tipton, Winter Garden, Florida
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Folks will be smacking their lips when they taste these tender slices of Turkey draped a sweet and tangy sauce. "I love cooking with lemon and honey and experimenting with herbs," says Judith Harris of Brainerd, Minnesota, "This dish is so easy to make."
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Instead of a wet brine, this bird uses a dry salt and sugar cure, which will concentrate flavor and help it brown. Hard herbs (fresh sage, rosemary, and thyme) hold up beautifully while roasting, imparting a woodsy, savory note to the meat. Soft herbs (parsley and chives) garnish the turkey and perk up the finished gravy. The wine in the roasting pan will keep the bird moist as it roasts and flavor the pan drippings used for the gravy.
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Remove giblets and neck from turkey; reserve neck. Trim excess fat. Pat turkey dry. Rub 2 teaspoons salt and sugar over breasts, thighs, and drumsticks. Place turkey in a shallow dish; refrigerate, uncovered, 8 hours or overnight. Let turkey stand at room temperature 1 hour. Preheat oven to 425°F. Chop half of herb blend; combine with butter, and set aside. Chop parsley to equal 1/4 cup; reserve. Lift wing tips up and over back; tuck under turkey. Place remaining half of herb blend, remaining bunch of parsley, lemons, and garlic in body cavity. Tie legs together with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of pan. Bake at 425°F for 15 minutes. Reduce oven temperature to 350°F (do not remove turkey from oven). Brush reserved butter mixture over turkey. Add 1 cup wine to pan. Bake at 350°F for 1 hour, basting with juices from pan every 20 minutes. Add remaining 1/2 cup wine to pan. Cover turkey loosely with foil; bake at 350°F for 35 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F. Remove from oven; place turkey on a cutting board (reserve neck). Let stand, loosely covered with foil, 20 minutes (internal temperature will rise to 165°F). Uncover; sprinkle with 2 tablespoons reserved chopped parsley and 2 tablespoons chives. Remove skin before serving, if desired. Remove all but 1/4 cup pan drippings from roasting pan. Heat roasting pan over medium. Add 1/2 cup stock to 1/4 cup drippings in pan; bring to a boil, scraping to loosen browned bits. Pour stock mixture into a medium saucepan. Add reserved neck and 3 cups stock; bring to a boil. Combine remaining 1/2 cup stock and flour in a bowl. Stir flour mixture into stock mixture; cook 10 minutes or until reduced to about 3 cups, stirring frequently. Stir in remaining 1 teaspoon salt, remaining 2 tablespoons parsley, remaining 2 tablespoons chives, and pepper. Serve gravy with turkey.

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Preheat oven to 325°. In a small bowl, whisk the first eight ingredients until blended; reserve 1/4 cup mixture for brushing turkey after roasting., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Roast, uncovered, 2 hours, basting occasionally with remaining butter mixture., Roast 30-60 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., Remove turkey from oven. Warm reserved butter mixture to melt butter; brush over turkey. Tent with foil. Let stand 20 minutes before carving.

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