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Thanksgiving: Herb-Roasted Turkey

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"The combination of herbs and citrus provides a delicious, house-filling aroma. Garnish with some remaining sprigs of sage and thyme, but be careful with the rosemary, as a little goes a long way."

List of Ingredients

â—¦ 1 12- to 18-pound turkey, thawed, with giblets and neck removed
â—¦ 3 tablespoons kosher salt
â—¦ 1 ½ tablespoons freshly ground black pepper
â—¦ 6 tablespoons unsalted butter, softened
â—¦ 1 tablespoon fresh sage leaves, minced
â—¦ 1 tablespoon fresh rosemary needles, minced
â—¦ 1 tablespoon fresh thyme leaves, minced
â—¦ Zest of 1 lemon
â—¦ 1 medium onion, peeled and quartered
â—¦ 1 orange, quartered
â—¦ 1 lemon, quartered


Recipe

Heat oven to 425 degrees. Rinse turkey and dry carefully with paper towels. Rub the bird inside and out with salt and pepper and place in roasting pan fitted with a rack. Combine butter, herbs, and lemon zest in a small bowl and use a fork to combine. Rub butter over the top of the turkey and within its cavity.

Place onion and fruit into the bird's cavity. Tuck the tips of the wings under the bird.

Put turkey in oven and roast, uncovered, for 30 minutes, then reduce temperature to 325 degrees and baste turkey with pan juices. After 30 additional minutes, baste again. Repeat every 30 minutes.

At 325 degrees, the turkey will cook at approximately 15 minutes per pound. (If the turkey starts to get too dark, tent it loosely with aluminum foil.) After a few hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets the drumstick, and check the temperature. Do not let the thermometer touch the bone. Thigh meat should reach no more than 165 degrees, with juices running clear when you remove the thermometer.

When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil.
Remove foil and carve.