Lemon Herb Thanksgiving Turkey

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Entrees

Lemon Herb Thanksgiving Turkey

Prep Time:

Cook Time:

N/A

Total Time:

22 hours

Difficulty:

N/A

Serves:

Yield:

N/A

Ingredients

Turkey brine:

12–16 cups water, divided
1 cup kosher salt
Peel of 3 Wonderful Seedless Lemons (1 reserved for turkey cavity)
5 sprigs fresh thyme
5 sprigs fresh rosemary
10 sage leaves
2 tablespoons black peppercorn
5 garlic cloves, crushed
1 cup brown sugar

Turkey:

12–14 lb. turkey
1 head garlic, peeled
3 Wonderful Seedless Lemons (2 zested and juiced; 1 sliced in half)
10 sprigs fresh rosemary
20 sage leaves
10 sprigs fresh thyme
4 tablespoons butter
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
Freshly ground pepper
1/4 cup honey
1 tablespoon Dijon mustard
4–6 celery stalks, chopped
1/2 cup white wine
1/2 cup broth (vegetable, chicken, or turkey)

Instructions

If the turkey is frozen, place it in the refrigerator a few days in advance to allow it to fully thaw (about 24 hours in the fridge per 5 lbs.).
For the turkey brine: Peel the Wonderful Seedless Lemons. Bring 4 cups of water to a boil with the kosher salt, lemon peels, herbs, peppercorn, garlic, and brown sugar. Once the salt and sugar are dissolved, remove from heat and allow to fully cool.
Place the turkey in an extra-large zippered plastic bag. Pour the fully cooled brine over the turkey and add more water until the turkey is fully covered. Seal the bag and refrigerate it for up to 18 hours.
Remove the turkey from the refrigerator and rinse off the brine, allowing the turkey to soak in water for about 15 minutes. Pat the turkey dry and allow it to reach room temperature.
For the turkey: Preheat the oven to 325°F. Zest and juice 2 Wonderful Seedless Lemons and cut the other one in half. In a food processor, combine the head of garlic, lemon zest and juice, rosemary, sage, thyme, butter, oil, salt, pepper, honey, and Dijon mustard.
Spread the mixture over the turkey, making sure to carefully spread it under the skin.
Place the turkey breast-side down in a large roasting pan. Stuff the halved lemon and celery into the turkey cavity.
Pour the white wine and broth around the turkey.
Cover the turkey and roast it for 1-1/2 hours, basting every 30 minutes. Carefully flip the turkey, making sure to not pierce the skin.
Roast the turkey breast-side up and uncovered for an additional 1-2 hours, basting every 30 minutes. If the breast is browning too much, you can tent it loosely with foil.
The turkey is fully cooked when a meat thermometer inserted into the thigh reads 165°F.
Once fully cooked, remove the turkey from the oven, carve, and transfer it to a serving dish adorned with lemons. Enjoy!

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