Thanksgiving Turkey

Thanksgiving Turkey

Citrus is an amazing partner to poultry. This is an easy to prepare recipe that'll result in a Thanksgiving bird full of flavor. Enjoy!

1 15 pound turkey, cleaned, no neck or giblets
2 lemons, wedged
1 whole head of garlic, chopped in quarters
bundle of rosemary, thyme, and oregano (about 4-6 sprigs of each)
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
salt and black pepper
ground thyme
2 tablespoons dry white wine
Chicken stock (about 5 cups, for basting)

Preheat oven to 425 degrees Farenheit.

Melt butter with olive oil. Add white wine, salt, black pepper, and ground thyme.

Stuff turkey with garlic, herb bundle and lemon, squeezing a small portion of the fruit before putting into the cavity. Next, brush turkey with butter and oil mixture, making sure to also get the portions underneath the skin close to the breast. Pour chicken stock in a roasting pan with rack in the bottom of the pan. Then, place turkey on the rack. Cover with aluminum foil. Make sure to baste turkey with juices at the bottom of the pan every 20-30 minutes. Roast until meat thermometer registers at 175 degrees at the thickest part of the thigh. Allow to cool for 25 minutes to make sure the juices are absorbed into the meat. (Caution: Do NOT eat the stuffing. It may contain juices from the turkey that have not reached the proper temperature and could contain dangerous bacteria). Happy Thanksgiving!