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Roasted Turkey

Roasted Lemon & Thyme Turkey


  • 1014 pound fresh turkey
  • 1/2 cup(1 stick) butter for melting plus a couple tablespoons softened room temp butter
  • 1 large bunch of fresh thyme leaves for stuffing plus 1.5 teaspoons finely chopped thyme for butter mixture
  • 2 Lemons
  • 1 yellow or sweet onion
  • 1 head of garlic
  • Salt/pepper
  • Other:
  • Roasting pan
  • Kitchen string to tie the legs
  • Thermometer


  1. Preheat oven to 350F
  2. Melt 1/2 cup butter in small sauce pan and add the zest of 1 lemon and juice, then add the chopped 1.5 teaspoons of fresh thyme, remove from heat
  3. Remove any giblets from the inside of the turkey and wash with cold water then pat dry
  4. Generously salt and pepper the inside of the turkey before transferring to the roasting pan
  5. Take room temperature butter that has been seasoned with salt and pepper and carefully separate the skin from the breast using your fingers(being careful not to tear the skin) and generously rub seasoned butter under the skin
  6. Add to the cavity of the turkey 1 whole lemon halved, bunch of thyme leaves, onion quartered and garlic head halved crosswise
  7. Take the slightly cooled butter, lemon and thyme mixture and brush over entire turkey
  8. Generously salt and pepper the outside of the turkey
  9. Fold wing tips under the turkey and tie the legs together with kitchen string
  10. Cook turkey at 350F I used a 13 pound turkey and it took about 3 hour and 15 minutes reaching an internal temperature of 175F, checking in the deepest part of thigh
  11. * general rule of thumb cook turkey 15-20 minutes per pound
  12. Once Desired internal temperature is reached tent lightly with foil and let the turkey rest for 30 minute before carving and most importantly Enjoy!
  • Category: Main Dish