Nov 23, 2020
When it comes to classic, simple yet exceptional recipes, you can’t go wrong with Ina Garten, a.k.a. the Barefoot Contessa. And if you find yourself in charge of the turkey at Thanksgiving this year, classic and simple are the way to go. Unless you’ve done it before, don’t go crazy with grilling, smoking or deep frying a turkey. Here’s Ina’s recipe for the perfect roast turkey.
Total time: 3 hours 20 minutes
Prep time: 30 minutes
Inactive time: 20 minutes
Cook time: 2 hours 30 minutes
Yields: 8 servings
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish (yellow) onion, quartered
1 head garlic, halved crosswise
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme bunch, halved lemon, quartered onion and garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Carve the turkey and serve.
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