Description

This Lemon Herb Turkey recipe offers a deliciously zesty twist on the classic roast. Infused with fresh lemon juice, lemon zest, and fragrant thyme, the turkey boasts a crispy, flavorful skin and tender, juicy meat. Roasting the bird in an oven bag locks in moisture and minimizes cleanup, making it a perfect centerpiece for any holiday or special occasion feast.

Ingredients

Scale

Butter Mixture

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Turkey and Seasoning

1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
14 garlic cloves, peeled
24 fresh thyme sprigs

Roasting Bag Preparation

1 tablespoon all-purpose flour
1 turkey-size oven roasting bag

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the turkey.
Prepare lemon butter mixture: In a small bowl, combine the melted butter, lemon juice, lemon zest, and minced thyme. This mixture will impart bright, herbal flavors to the turkey skin.
Season the turkey: Pat the turkey dry thoroughly with paper towels to help the skin crisp. Sprinkle salt and pepper evenly over the turkey skin and inside the cavity for balanced seasoning.
Apply lemon-butter: Brush the lemon-butter mixture all over the turkey’s skin, ensuring full coverage for flavor and moisture.
Stuff the cavity: Place the halved lemon, quartered onion, garlic cloves, and thyme sprigs inside the turkey cavity to aromatize the meat during roasting.
Secure the turkey: Tuck the wings underneath the bird and tie the drumsticks together with kitchen twine to promote even cooking and a neat shape.
Prepare roasting bag: Place the tablespoon of flour inside the roasting bag and shake well to coat the inside surface; this will prevent the bag from bursting and help thicken pan drippings later.
Insert turkey into bag: Place the floured bag into a roasting pan then add the turkey breast side up inside the bag.
Vent the bag: Cut six slits about 1/2-inch long into the top of the bag to allow steam to escape during cooking, then securely close the bag with its provided tie.
Roast the turkey: Bake for 2 hours and 15 minutes to 2 hours and 45 minutes, or until the internal meat thermometer registers 180°F (82°C) in the thickest part of the thigh.
Rest the turkey: Remove the turkey from the oven and transfer to a serving platter. Let it stand for 15 minutes before carving to allow the juices to redistribute, ensuring moist meat.
Make gravy (optional): Use the pan drippings remaining in the roasting bag to make a flavorful gravy by thickening with the natural juices and flour residue left behind.

Notes

For extra crispy skin, you can pat the turkey dry again right before roasting.
Using a roasting bag helps keep the turkey moist and reduces roasting time by trapping steam.
Resting the turkey after roasting is key for juicy meat and easier carving.
The lemon and thyme aromatics inside the cavity impart subtle herbal brightness throughout the bird.
Make sure to monitor the internal temperature to avoid overcooking; use a reliable meat thermometer.
If you prefer a stronger herb flavor, add more fresh thyme sprigs or herbs of your choice inside the cavity.

Nutrition

Serving Size: 1 serving (about 6 ounces cooked turkey with skin)
Calories: 525
Sugar: 1g
Sodium: 489mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 64g
Cholesterol: 230mg