Herb Roasted Turkey

Here is the recipe my family uses for our Thanksgiving Turkey. It turns out moist and flavorful because of the butter and of course because we stuff the bird with aromatics. Be sure that you rest your bird after cooking to ensure your Thanksgiving dinner is a success. Enjoy and definitely have seconds!

Serves 8

Ingredients

• 15 lb high quality turkey

• Sea salt and freshly ground black pepper

• 2 large yellow onions, peeled and halved

• 4 sprigs of thyme

• 4 sage leaves

• 1 lemon, halved

• Cloves from 1 head of garlic, peeled

• 4 bay leaves

• Extra Virgin olive oil

Lemon, parsley and garlic butter:

• 1 lb softened butter

• 1 tablespoon olive oil

• 1 teaspoon crushed pepper flakes

• Zest of 1 large lemon

• 3 garlic cloves, peeled and crushed

• 1 bunch of flat leaf parsley, chopped

Method

Preheat the oven to 425°. Place butter into a large bowl and season with salt and pepper. Add olive oil, lemon zest, chili flakes, crushed garlic and chopped parsley. Mix well to combine.

Remove the innards from the turkey. Season the entire turkey well with salt and pepper, both inside and out. Stuff the turkey cavity with the onions, lemon, garlic halves, sage, thyme, and 2 bay leaves.

Gently loosen the skin from the breast; be sure not to tear the skin. Stuff the breast with the flavored butter using the skin to spread it evenly throughout; repeat with the legs.

To cook, put the turkey in a large roasting tray with roasting rack, breast side up. Spread the rest of the flavored butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil.

Roast the turkey in the hot oven for 10–15 minutes. Remove the turkey from the oven and baste the bird with juices. Lower the temperature to 350° and cook for about 2 1⁄2 hours (calculating at 12 minutes per pound). Baste turkey again every 30 minutes.

To test whether your turkey is cooked, insert a knife into the thickest part of the leg and check that the juices are running clear, rather than pink. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary, until the turkey is cooked.

Transfer the turkey to a warmed platter and reserve juices for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes. Serve the turkey with gravy and your choice of accompaniments.