A Christmas Tradition
Every Christmas we make this turkey recipe and each time we say the same thing when we take our first bite "oh my goodness, this is so good!". This is another Ina Garten recipe (are you shocked?) and or course a favourite in our home. It is so packed with flavour and tender, and it is just as wonderful as left overs as it is fresh out of the oven, which around our table means turkey sandwiches-yum! This is definitely a recipe fit for any occasion.
Couple side notes: We prep our turkey only one day in advance and skip the step of removing the plastic wrap the day before. Ours tends to take about 3 hours as we usually cook a 12-14lb turkey.
1 tablespoon minced fresh rosemary leaves
Grated zest of 1 lemon
1 (12- to 14-pound) fresh turkey
1 large yellow onion, unpeeled and cut in eighths
1 lemon, quartered
8 sprigs fresh thyme
4 tablespoons (1/2 stick) unsalted butter, melted
Freshly ground black pepper
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.
Preheat the oven to 450 degrees. Be sure your oven is very clean!
Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees and roast it for about another hour, until 165 degrees for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Recipe Courtesy of Ina Garten/Barefoot Contessa/Cook Like a Pro Cookbook