Lemon Herb Turkey

🛒 Ingredients

• Turkey Breast (cooked, roasted) 200 g · 330 kcal
• Unsalted Butter 15 g · 107 kcal
• Lemon 20 g · 5 kcal
• Garlic 5 g · 7 kcal
• Fresh Rosemary 2 g · 2 kcal
• Fresh Thyme 2 g · 2 kcal
• Yellow Onion 30 g · 12 kcal
• Carrot 20 g · 8 kcal
• Celery Stalk 20 g · 3 kcal
• Chicken Broth (low sodium) 50 g · 5 kcal

👨‍🍳 Instructions

1. Preheat your oven to 190°C (375°F). Remove the giblets from the turkey cavity and pat the turkey thoroughly dry with paper towels.
2. In a small bowl, combine softened butter, minced garlic, lemon zest, fresh rosemary, and fresh thyme to create an herb butter mixture.
3. Carefully loosen the turkey skin over the breast and thighs, then spread about two-thirds of the herb butter mixture underneath the skin. Rub the remaining herb butter over the outside of the turkey.
4. Place halved lemon, onion, carrot, and celery into the turkey cavity. Tie the legs together with kitchen twine.
5. Place the turkey on a roasting rack in a shallow roasting pan. Pour chicken broth into the bottom of the pan.
6. Roast the turkey for 2.5 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C (165°F). Baste every 30-45 minutes.
7. Once cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving to allow the juices to redistribute.