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Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
MEATS

Recipe name:0000000020
THYME ROASTED TURKEY

Picture:
thymeroastedturkey.jpg



Ingredients:
- 18-20 lb. turkey + neck, heart and gizzard for gravy sauce
- 3 sticks butter, room temperature
- 1 large bunch of fresh thyme, stems removed + additional sprigs to place inside and for garnishing
- 1 lemon, zested and juiced
- 10 garlic cloves, crushed
- 1 lemon, cut in slices
- 2 tbs light olive oil
- 1 cup white wine
- Salt

Yields / Serves:
0

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
3

Difficulty:
3

Preparation:
Pre-heat the oven to 325 F. Remove the giblets from the turkey, wash it (inside and out) and pat it dry.

Mix the butter, thyme leaves, lemon juice, lemon zest and crushed garlic. Rub the butter inside turkey cavities and use your hand to gently lift the skin of the turkey, and then stuff it with the thyme lemon garlic butter.

Place the additional thyme sprigs and lemon slices inside the turkey cavity. Rub the turkey skin with olive oil and salt, tuck the wings underneath the turkey and tie the drumsticks together using cooking twine. Put the turkey in a large baking pan on a roasting rack.

Place the turkey in the oven and bake at 325 temp for 2 ½ hours. Check the turkey and cover the browned parts of the turkey with foil. If making gravy, add the giblets to the bottom of the pan.

Bake for 1 – 1 ½ hours more, check the turkey temperature by inserting a meat thermometer into the thigh– the minimum internal temperature should be 165 F. Keep in mind that the turkey will continue to cook even when you remove it from the oven and the internal temp can rise up to 10 degrees, so if you want the turkey meat to be perfectly done, then you should remove it from the oven at around 155 F -160 F.

Once you have removed the turkey from the oven, tilt the turkey so that the inside juices drain into the pan. To make the gravy, remove the rack and the turkey from the pan. Pour the white wine into the pan and put it back into the oven for about 15-20 minutes. Then remove the pan from the oven, discard the giblets and any herbs that might have fallen into the pan, pour the sauce into a sauce pan and cook over medium high heat until the sauce thickens and reduces, about 20 minutes.

Carve the turkey and serve with your favorite side dishes.