Description
This Lemon Herb Turkey recipe features a succulent 14 to 16-pound turkey infused with a zesty lemon and fragrant thyme butter, roasted to perfection in an oven roasting bag to ensure juicy, tender meat with crispy skin. The citrus and herb flavors complement the rich turkey, making it an ideal centerpiece for holiday feasts or special occasions.
Ingredients
Scale
Butter Mixture
- 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
Turkey and Seasonings
- 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
Other
- 1 tablespoon all-purpose flour
- 1 turkey-size oven roasting bag
Instructions
- Preheat Oven and Prepare Butter Mixture: Preheat your oven to 350°F. In a small bowl, combine melted butter, lemon juice, lemon zest, and minced thyme to create a flavorful lemon-butter mixture.
- Prepare the Turkey: Pat the turkey dry thoroughly with paper towels. Season the turkey generously by sprinkling salt and pepper over the skin and inside the cavity. Brush the entire turkey with the lemon-butter mixture for a citrusy and herbaceous flavor.
- Stuff the Turkey: Place the halved lemon, quartered onion, garlic cloves, and fresh thyme sprigs inside the turkey cavity. This aromatic stuffing enhances flavor from within. Tuck the turkey wings under the bird and tie the drumsticks together with kitchen twine to promote even cooking.
- Prepare the Roasting Bag: Sprinkle the tablespoon of flour inside the oven roasting bag and shake to coat the interior. This prevents the bag from bursting and helps thicken the drippings for gravy later.
- Place Turkey in Roasting Bag: Position the roasting bag inside a roasting pan, then set the prepared turkey breast side up into the bag. Cut six 1/2-inch slits in the top of the bag to allow steam to vent, then securely close the bag with the provided tie.
- Roast the Turkey: Bake the turkey for 2 hours and 15 minutes to 2 hours and 45 minutes, or until the internal temperature reaches 180°F using a meat thermometer inserted into the thickest part of the thigh without touching bone.
- Rest and Carve: Remove the turkey from the oven and transfer to a serving platter. Let it rest and stay warm for 15 minutes before carving to allow juices to redistribute, ensuring tender and moist slices.
- Make Gravy (Optional): Use the pan drippings left in the roasting bag to make a flavorful gravy by thickening with the residual flour-coated juices if desired.
Notes
- For best results, let the turkey sit at room temperature for 30 minutes before roasting to promote even cooking.
- Using a roasting bag helps to keep the turkey moist and reduces cooking time.
- Ensure to make slits on top of the roasting bag to prevent it from bursting during cooking.
- Resting the turkey after roasting is essential for juicy meat and easier carving.
- Adjust cooking time if your turkey is slightly larger or smaller; use a meat thermometer to confirm doneness.
- Consider adding other herbs like rosemary or sage for additional flavor variations.
Nutrition
- Serving Size: 1 serving (approximately 4 oz cooked turkey)
- Calories: 525
- Sugar: 1g
- Sodium: 489mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 64g
- Cholesterol: 230mg
