Lemon-Herb Roasted Turkey

I don’t get too worried about roasting a turkey – once you’ve done a few of them successfully you adopt a pretty casual attitude and start looking to increase the flavor rather than obsessing about drying the bird out…. though that always has to be considered!   So it is with my lemon-herb roasted turkey.   A few extra steps to make not only the turkey extra flavorful, but also a method that makes a divine gravy from the delectable pan drippings.  I feel rewarded when I use the fresh herbs I’ve taken in from the garden or coaxed along in pots during the summer…..all the tending-to has a huge pay-off  for the Thanksgiving turkey, or any turkey, because their vibrant flavor creates an amazing roasted turkey.

This recipe is for a 12  - 13 pound turkey, but is easily adjustable for different sized birds.  In fact it is similar to a favorite method of mine for roasting chickens.  If you can’t manage fresh herbs (though I recommend them)  don’t forego this recipe, use dried instead but lower the amount because the dried will be more potent than the fresh. Either way, make the Olive Oil and Herb Rub and treat your turkey to it!  Aside from the rub, the turkey is flavored by the addition of aromatic vegetables and herbs in the cavities, and the breast meat is sure to be moist by layering thin slices of lemon on top of the rub.

Ingredients for Herb-Olive Oil Turkey Rub: (enough for a 12-14 pound turkey)

• 1 cup good quality olive oil
• 1/4 cup flat leaf (Italian) parsley leaves
• 1 large clove fresh garlic
• 1 tbsp. fresh thyme leaves
• 1 tbsp. fresh margoram leaves (or substitute 1 tsp. fresh oregano)
• 1 tsp. fresh rosemary, minced
• Several grinds freshly ground black pepper

Put all prepared ingredients into the bowl of a food processor and buzz down until thoroughly pulverized and emulsified.

How to Apply Herb-Olive Oil Rub to Turkey:

Preheat an oven to 375°.  Rinse the turkey well with cool water after removing the neck/giblet sacks and any plastic lifting insert that may have come with the bird.  Pat dry, and with your hands loosen the skin above the breasts and thighs. Using your hands, rub the herb and olive oil mixture around the flesh beneath the skin. Also rub the mix inside the cavities before adding aromatics.

Place the six slices of lemon on top of the rub (beneath the skin) along the breast portion of the turkey.

Vegetables and aromatics to stuff in the turkey:

• 2 medium sized carrots, peeled and chopped into large pieces
• 1 celery core (leafy section from head of celery) cut in half
• 1/2 lemon, cut in half
• 1 large clove garlic, peeled and smashed
• 1 bay leaf
• Several sprigs flat leaf (Italian) parsley

Directions for stuffing turkey;

Stuff the turkey cavities with the aromatics, fold the wings back and truss the legs and head cavity together to keep everything inside.

Wipe the turkey dry, then give a good coating of plain olive oil all around.  Season liberally with salt and pepper

Place the turkey on a rack in a fairly shallow roasting pan.  If your roasting pan is too deep, the bottom of your turkey will steam rather than roast!   DO NOT USE A PAN AS SHALLOW AS A COOKIE SHEET.  I emphasise this because I’ve been told the woes of those who have used flimsy/too shallow cookware for roasting meats and have started oven fires.  Not to worry, a standard depth roasting pan will do, but  get the turkey up on the rack so it’s not resting flat on the bottom of the pan.  I find an adjustable butterfly rack is great for this.

Directions for Roasting Turkey:

Adjust the 375° pre-heated oven down to 325°, place the stuffed and trussed turkey in and roast for 12 – 15 minutes a pound, or until the internal temperature reaches 170° at the thickest part of the thigh.  If the turkey is getting too browned towards the end, place a piece of tin foil (just resting on) the top of the turkey.

After the first hour, begin to siphon/pour off liquid at the bottom of the roasting pan for making gravy.  Do this every hour and your gravy will come together easily.

When the turkey is 170° internally, remove from the oven and allow to rest for 15 to 20 minutes.  Carve and Enjoy!