Lemony Thyme Butter
Zest of Large Lemon
4 Garlic Cloves
1 c butter, room temp
2 T Dijon mustard
Juice of 1 large lemon
1 bunch scallions, finely chopped
2 T chopped fresh thyme
2 T paprika
2 t salt
1 t freshly ground pepper
Turkey
1 14-16 lb turkey, rinsed and patted dry inside and out
Kosher salt
Freshly ground pepper
2 lemons cut in 1/8” slices
4 fresh flat leaf parsley sprigs
2 fresh rosemary sprigs
2 T olive oil
2 c turkey or chicken stock
Lemony Thyme Butter
Blend lemon zest and garlic in a food processor until finely chopped. Add remaining ingredients and process. The butter can be made 2 days in advance. Bring to room temp before using.
Roast Turkey
Preheat oven to 325. Generously season the main turkey cavity with salt and pepper and coat with 2 T butter. Starting at the neck end, slide your hand between skin and meat of the breast, thighs, and upper drumsticks to loosen skin. Spread the butter between the meat and the skin and arrange a few lemon slices under the skin. Fill the cavity with any remaining lemon slices, and herbs. Tie legs together loosely to hold shape. Tuck the wing tips under.
Place the turkey on a rack in a large roasting pan. Rub the outside with oil, then salt and pepper. Pour stock into the pan. Roast until temp is at 165-170 degrees, about 3 hours. Let rest for 30 minutes before carving.
Mom says she reduced the amount of butter and the turkey still came out delicious and moist and filled the whole house with a wonderful aroma.
Horton Heritage Recipe Collection 