Lemon Herbed Roast Turkey
Nothing says holiday like a perfectly roasted turkey and this one couldn’t be easier. Whether you start with fresh or thawed, all it takes is a quick rub of herbed butter, a squeeze of lemon, plus a little garlic and shallot magic. Follow these simple steps and you’ll have a golden, juicy turkey that looks impressive but feels totally foolproof. Your family and friends will never know how easy it really was.
Recipe created by our Grass Roots partner Penny's Primal. Penny is the founder, recipe creator and photographer behind Penny's Primal. The recipes she creates are Whole30, Paleo, Plant based, Gluten Free, Dairy Free and Refined Sugar Free. Join Penny over on instagram @pennysprimal or sign up for her blog at pennysprimal.com
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makes:8
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total time:3.5 hrs
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cooking difficulty:Medium
Ingredients
Utensils
- Roasting Pan
- MIxing Bowl
- Foil
- Thermometer
- Paper Towels
Instructions
Preheat your oven to 325˚
Remove the turkey from its packaging, take out the neck and giblets, and pat it completely dry with paper towels.
Mix ghee (or butter) with your dried spice mix.
Gently spread half under the skin, then rub the rest over the outside and underneath the bird.
Stuff the cavity with fresh rosemary and lemon wedges. Place the turkey in a roasting pan with halved garlic bulbs and cover loosely with foil.
Roast for 1 ½ hours (no peeking!) No basting needed (really, trust me).
Remove the foil, then continue roasting for another 1 to 1 ½ hours, depending on the size of your turkey.
It’s done when the thickest part of the breast registers 165˚ on a thermometer.
Take the turkey out and carefully tilt it to pour out the flavorful juices. Perfect for making gravy if you’d like!
Let the turkey rest for at least 20 minutes before carving.