Lemon-Herb Turkey

Lemon-Herb Turkey

Active Time: 45 MinsTotal Time13 Hours 20 Mins
Yield: Serves 16 (serving size: about 6 oz. turkey)

We tried wet-brining, dry-brining, and injection-brining techniques before landing on self-basting as the best method. To keep sodium down, we found that injecting the bird with fat and seasoned liquid gives you the most flavor and juiciest meat.

Ingredients

  • 1(14-lb.) whole fresh or thawed frozen turkey
  • 3/4 cup unsalted chicken stock
  • 1/2 cup plus 3 Tbsp. unsalted butter
  • 12thyme sprigs, divided
  • 6rosemary sprigs, divided
  • 3medium garlic cloves, smashed
  • 4 3/4 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 2 teaspoons lemon zest
  • 1small yellow onion, halved
  • 1lemon, halved
  • 1medium garlic head, halved

Nutritional Information

  • Calories 164
  • Fat 5g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 27g
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 0g
  • Sodium 275mg
  • Calcium 2% DV
  • Potassium 5% DV
  • Calories 164
  • Fat 5g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 27g
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 0g
  • Sodium 275mg
  • Calcium 2% DV
  • Potassium 5% DV

How to Make It

Step 1

Remove giblets and neck from turkey; discard or reserve for another use. Trim excess fat from turkey; pat turkey dry. Place turkey, breast side up, on a rack set inside a rimmed baking sheet. Place, uncovered, in refrigerator. Combine stock, butter, 6 thyme sprigs, 3 rosemary sprigs, and smashed garlic cloves in a small saucepan. Cook over low, stirring occasionally, until butter has melted and flavors are infused, about 10 minutes. Remove from heat. Let stand at room temperature 2 hours. Cover and place in refrigerator. Let turkey and butter mixture chill 8 hours or overnight.

Step 2

Remove turkey from refrigerator. Let stand at room temperature 1 hour; discard any accumulated juices on baking sheet. Preheat oven to 500°F with oven rack in lowest position. Remove butter mixture from refrigerator; reheat over low, stirring occasionally, until melted and warm, about 8 minutes. Strain into a small bowl; discard solids. Add salt and sugar to strained butter mixture, and stir until dissolved. Add zest. Place halved onion, halved lemon, halved garlic head, remaining 6 thyme sprigs, and remaining 3 rosemary sprigs inside body cavity of turkey. Secure legs with kitchen twine. Using a turkey injector, inject butter mixture throughout breast, legs, and thighs.

Step 3

Roast turkey at 500°F until skin is golden, 35 to 40 minutes. Remove from oven, and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven immediately, and bake until a thermometer inserted in thickest part of breast registers 160°F, about 1 hour and 20 minutes. Transfer turkey to a cutting board. Let turkey rest, loosely covered with foil, 15 minutes (internal temperature will rise to 165°F).

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