How To Make Lemon & Herb-Basted Simple Roast Turkey
You don’t have to wait for Thanksgiving to get a taste of our delicious turkey recipes! In these mouth-watering turkey recipes, we cook turkey in plenty of tasty ways. We have turkey sandwiched between lovely bread, baked as pie filling, and cooked in a casserole. Whatever way it’s served, turkey meat is a versatile dish you just can’t get enough of.
Serves:
Ingredients
- 1 whole turkey (12-14 pounds)
- 1/2 cup butter, softened
- 2 lemons, zested and juiced
- 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and sage)
- Salt and pepper, to taste
Instructions
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Preheat the oven to 325°F (165°C).
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Rinse the turkey inside and out, then pat it dry with paper towels.
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In a small bowl, combine the softened butter, lemon zest, lemon juice, chopped herbs, salt, and pepper.
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Gently separate the turkey skin from the breast meat, being careful not to tear it. Spread half of the butter mixture evenly under the skin.
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Rub the remaining butter mixture all over the outside of the turkey, including the legs and wings.
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Place the turkey on a rack inside a roasting pan, breast side up. Tuck the wings under the turkey and tie the legs together with kitchen twine.
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Roast the turkey in the preheated oven for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
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Baste the turkey with the pan drippings every 30 minutes, using a baster or spoon. If the turkey starts to brown too quickly, tent it loosely with aluminum foil.
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Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 196mg
- Sodium : 756mg
- Total Carbohydrates : 6g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 63g
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