Lemon-Garlic Roasted Turkey
- Yield 22 servings
Fresh lemon and garlic bring out the full flavor in this traditional turkey recipe.
- 1 -- (15-pound) whole turkey, fresh or frozen, thawed
- 3/4 cup extra -virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 6 to 8 -- cloves fresh garlic, peeled
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- -- Lemon wedges as needed
- -- Parsley or other fresh herbs as needed
- Remove giblets and neck from turkey; reserve. Rinse turkey with cold running water and drain well.
- In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed.
- Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector.)
- Gently massage turkey to distribute marinade.
- Place turkey in a large plastic bag (cooking bag or foodservice grade plastic bag). Close bag and refrigerate overnight.
- Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.
- Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
- Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt and pepper.
- Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
- Roast the turkey in a preheated 325F oven about 3 3/4 hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning.
- Continue roasting until the thermometer registers 180 degrees F in the thigh, or 170F in the breast. Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.
- Place on a warm large platter and garnish with fresh herbs and lemon wedges.