Turkey with Lemony Thyme Butter

Lemony Thyme Butter

Zest of large lemon
4 garlic cloves
1 cup butter, room temp
2 tbsp. Dijon mustard
Juice of 1 large lemon
1 bunch scallions, finely chopped
2 tbsp. chopped fresh thyme leaves
2 tbsp. paprika
2 tsp. salt
1 tsp. freshly ground pepper

Turkey

One 14-16 pound turkey, rinsed, giblets removed, patted dry inside and out
Kosher salt
Freshly ground black pepper
3 lemons cut into 1/8-inch-thick slices
4 fresh flat-leaf parsley sprigs
2 fresh rosemary sprigs
2 tbsp. olive oil
2 cups turkey stock, chicken stock, or water

Lemony Thyme Butter: Blend lemon zest and garlic in a mini-processor (or a regular food processor) until finely chopped. Add butter, mustard, lemon juice, scallions, thyme, paprika, salt and pepper, and process. The butter can be made two days ahead. Bring to room temperature before using.

Roast Turkey: Generously season the main turkey cavity with salt and pepper, and coat the cavity with 2 tbsp. butter. Starting at the neck end of the turkey, carefully slide your hand between skin and meat of the breast, thighs, and upper drumsticks, to loosen the skin. Spread the Lemony Thyme Butter over the meat of the thighs and drumsticks, below the skin, on both sides. Arrange a few lemon slices under the skin. Spread the remaining butter over the breast meat, below the skin. Fill the main cavity with any remaining lemon slices, parsley, and rosemary. Tie legs together loosely to hold shape. Tuck the wing tips under.

Place the turkey on a rack in a large roasting pan. Rub outside all over with the oil; sprinkle with salt and pepper. Pour stock into the pan. Roast until a thermometer inserted into the thickest part of the thigh registers 165-170 degrees, about 3 hours. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Serves 10 to 12

Gravy

2 cups (or more) turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons Lemony Thyme Butter
2 tablespoons fresh lemon juice
1/2 cup sour cream (optional)
Kosher salt
Freshly ground black pepper

To make the gravy, scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.

Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic and shallots; saute for 2 minutes. Add the flour; whisk until golden, about 4 minutes. Add the degreased pan juices and 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency about 4 minutes. Whisk in the 2 tablespoons reserved Lemony Thyme Butter, 2 tablespoons lemon juice, and the sour cream, if desired. Season with salt and pepper.


Feedback:

Wow. This was the first time I'd ever made a turkey and it was a challenge - especially trying to get the turkey prepped with a screaming infant in the background. I was suprised what a chore it was getting the skin up so that I could get the butter under it - who knew! The entire process was a learning experience and a success - now I know that I can be counted on to prepare the Thanksgiving turkey for my family. I even carved it!

The turkey (14 lbs) actually needed to cook slightly longer than stated in the recipe and I cooked it for 3 1/2 hours. I LOVE the taste of the lemony thyme butter under the skin and so did my Mother and Husband. It filled the house with a wonderful smell as it cooked and it made me want to make a larger batch and wear it as perfume! I did not make the gravy so I can't give an honest review of that - someone else attending our Easter had already agreed to make that item.