ROAST TURKEY

Monday, November 14, 2016

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Ingredients

Quantity

Unsalted margarine

1 stick

Lemon - zested and juiced

1

Fresh thyme leaves - chopped

1 tsp

Turkey

1 (10-12 lbs)

Salt and pepper

To taste

Fresh thyme

1 large bunch

Lemon - halved

1

Spanish onion - quartered

1

Head of garlic - halved crosswise

1

 1. Preheat your oven to 350 degrees.

2. Using a small saucepan over low heat, melt the margarine. Add the juice of the lemon and the zest and 1 teaspoon of the thyme leaves. Once everything is melted, remove from the heat and set aside.

3. Wash the turkey thoroughly, inside and out. Remove any excess fat and feathers and pat the outside of the turkey so it's dry.

4. Place your turkey in a large roasting pan and use a generous amount of salt and pepper to season the cavity.  Then stuff the inside of the cavity with the bunch of thyme, quartered onion, halved lemon and garlic.

5. Using a pastry brush, brush the outside of the turkey with the margarine mixture so that it is well coated.  Sprinkle the outside with additional salt and pepper.

6. Use butcher twine to tie the legs together and make sure the wing tips are tucked under the turkey.

7. Roast the turkey on the lowest rack in your oven for approximately 2 ½ hours. You will know when it's done when you make a small cut between the leg and the thigh and the juices run clear.

8. Once the turkey is done, remove from the oven and place on a cutting board to rest and cool for at least 20 minutes. Then you are ready to slice and serve!

Enjoy!

 

Click here to print the recipe





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