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Course Breakfast, Dinner, Main Course
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 10
Author Tabassum

Ingredients

  • 1 Turkey thawed
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 Onion peeled and quartered
  • 1 Lemon quartered
  • 3 tbsp Olive Oil or melted butter
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Parsley
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Sage

Instructions

  1. Remove turkey from refrigerator and allow to rest at room temperature for atleast 30 minutes. 

  2. Please oven rack on lowest position. 

  3. Preheat oven to 400 degrees.

  4. Gather all items needed to prep turkey (roasting pan, spices, meat thermometer etc)

  5. Coat roasting pan with oil/cooking spray.

  6. Prep Turkey: Remove the turkey from the packaging and dry off with paper towel. If the turkey has a metal or plastic clamp holding the legs together, remove it and discard. Remove the neck and bag of giblets from the turkey (these will be loose in the cavities of the turkey).

  7. Add salt and pepper into the cavity opening and rub these spices all over the cavity with your hands. Think of this as a dry rub and we're building the flavour from the inside out! 

  8. Stuff the lemon, onion and fresh herbs into this seasoned cavity.

  9. Overlap the skin to close the cavity and use bakers twine to tie the turkey legs together.

  10. Tuck wings under the turkey body.

  11. Pat the turkey dry and brush with olive oil. Place the turkey breast side down in roasting rack. Brush the other side with olive oil now making sure the entire turkey is slathered in goodness. 

  12. Place the turkey in the oven for an hour at 400 degrees. After the hour is up, turn the temperature down to 350 degrees and cook for another hour.

  13. Remove the roasting pan from the oven and flip the turkey over, so breast side is facing up. Return to oven and bake from another hour.

  14. Remove turkey from the oven and check internal temperature using meat thermometer. Reading should be 165 in three places: innermost part of thigh, thickest part of the breast and under the wing.

  15. Cooking times vary. A good estimate is 13 minutes per pound. Using a meat thermometer is the best way to make sure the turkey is properly cooked!

  16. When the turkey is done, remove from oven and and allow turkey to rest undisturbed for 30-60 minutes.

  17. Carve, serve and enjoy! 

  18. There will be LOTS of leftovers to use in more meals for the rest of the week! So exciting!