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3 hours 30 minutes
Make this Thanksgiving one to remember by serving your family a home cooked Thanksgiving Turkey! This recipe features a delightful, crispy, buttery exterior that will have everyone asking for more!
10 pound turkey
1/2 cup butter, unsalted
1 lemon, zested and juiced
1 tsp fresh thyme leaves, chopped
2 tsp salt, or to taste
1 tsp pepper, or to taste
8 sprigs thyme, fresh
1 onion, quartered
10 cloves garlic, peeled
Preheat the oven to 350˚F degrees.
In a 1.25 qt Saucepan, melt the butter over medium heat. Add the lemon zest and juice and the teaspoon of thyme to the butter and stir. Set aside.
Wash the turkey and make sure you remove the giblets from inside the turkey cavity.
Place the turkey in an Oblong Baking Roasting Pan. Use coils of balled up aluminum foil to prop the turkey above the pan bottom. Salt and pepper the inside of the turkey cavity. Stuff the turkey with the onion, garlic and thyme. Brush the turkey with the butter mixture all over and generously season with salt and pepper.
Tuck the wing tips under the body of the turkey, this will help stabilize the turkey when carving, plus it makes it easier to carve the breast. Tie the legs together with butcher twine.
Cover the turkey with aluminum foil.
Transfer the roasting pan to the oven and roast the turkey for 2 hours. Remove foil, then roast for an additional 1 1/2 hours. Use a meat thermometer to confirm the turkey is done cooking. The internal temperature in the breast should read 165˚F, and be 180˚F degrees for the thigh.
Once finished, remove the turkey from the oven. Transfer to a cutting board and cover with aluminum foil. Let rest for 20 minutes, then serve.
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