We’ve come to the end of our Holiday meal and we leave you with, of course, the Turkey, the centerpiece of the meal. We truly hope you enjoyed following along over the last week and a half and that you picked up a recipe or two that you will use to serve to your family and friends.
Please let us know if you’ve made anything from our Holiday table and how it turned out. We’d love to hear what you thought.
From all of us at hayman studio, we wish you the happiest holidays.
Lemony Herbed Thanksgiving Turkey
1 18-20 lb. fresh turkey, giblets and neck removed from cavity
1 stick of butter, softened
Fresh lemon zest from 1 lemon
4 Tbls. Parsley, chopped fine
4 Tbls. Thyme leaves, chopped fine
2 Tbls. Sage leaves, chopped fine
1 Tbls. Coarse Kosher salt
1 ½ tsp. freshly ground pepper
3-4 lemons, cut into quarters
3-4 cooking onions, cut into large rings
1 cup dry white wine
Rinse turkey with cold water, inside and out.
Pat dry with paper towels.
Allow to come to room temperature.
Preheat oven to 400˚
Combine butter, lemon zest, parsley, thyme, sage, salt and pepper.
Carefully loosen skin from breast and legs by working your hands underneath skin towards neck of the bird.
With your hands take small amounts of butter mixture and rub between skin and meat on breasts and legs reserving 1/3 of the butter for the outside of the bird.
Rub outside of bird thoroughly with remaining butter mixture.
Tuck wings underneath front of bird.
Tie up legs with baker’s twine to keep them secure.
Fill cavity of bird with onions and 3 of the lemons.
Squeeze lemon juice into white wine and pour over bird.
Cook for 30 minutes, rotating pan half way through.
Baste with drippings every 15-20 minutes, turning pan as needed for even cooking.
Test temperature of bird at 2 hours, testing frequently until bird reaches 175˚ at the thickest part of the thigh.
Remove from oven and rest for 30 minutes.
Serve garnished with sage, lemons and onions.