Lemon-Parsley Roast Turkey
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
A slathering of parsley-lemon butter under the turkey skin gives it a fresh new twist. If you have two minutes of prep time it's well worth trying. Make extra flavored butter and keep a log of it in your freezer. Slice off single portions and use with veggies or chicken to add extra pizazz to your dishes.
Ingredients
- 1-12 pound turkey
- 2 tablespoons butter, softened
- ½ cup chopped parsley
- 2 tablespoons freshly grated lemon peel
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Cooking Instructions
- Heat oven to 325 degrees F. Remove giblets and neck from cavity. Place turkey on rack in roasting pan.
- Stir butter, parsley, lemon peel, salt and pepper together until mixed. Gently lift up half breast skin. Evenly apply half parsley mix beneath skin. Repeat on other half of breast.
- Roast until skin is browned, about 2 ½ -3 hours. Tent turkey with aluminum foil. Continue to roast until temperature in thickest part of thigh is 175 degrees F. Remove from oven. Leave it tented. Let rest 30 minutes before carving.
Substitution(s)
- Instead of using a rack, cut 2 onions into ½-inch slice and place in bottom of roasting pan. Place turkey on top of onion slices.
Make-Ahead
- Make butter mixture ahead and bring to room temperature before using.
Preparation Time:
Cooking Time:
Ready In:
Servings: 12
10 minutes
Cooking Time:
3 to 3½ hours
Ready In:
3 hours 40 minutes to 4 hours 10 minutes
Servings: 12
