Roast Turkey

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Roast Turkey

Prep time: 50mins

Cook time: 2 hours 30 mins

Serves: 8

Ingredients:

  • 1 each turkey, raw (10-12lbs)
  • ¼ lb unsalted butter
  • 1 lemon, zested & juiced
  • 1tsp fresh thyme, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 large bunch of fresh thyme
  • 1 whole lemon, halved
  • 1 spanish onion, quartered
  • ½ head of celery
  • 2 heads of garlic, halved crosswise

Instructions:

Preheat oven to 350 degrees F. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 tsp of thyme leaves to the butter mixture. Set aside. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey & serve.

 

Cranberry Sauce

Prep time: 15mins

Cook time: 22mins

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

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