Herb Roasted Turkey

8 servings  (10 to 12 pounds) 

Ingredients (Rub):

• 1/4 pound (1 stick) unsalted butter
• 1 lemon, zested and juiced
• 1 teaspoon chopped fresh thyme leaves
• 1 turkey (10 to 12 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 whole lemon, halved
• 1 onion, quartered
• 1 head garlic, halved crosswise

Ingredients (Herb Rub):

• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. 

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

Next, prepare the herb rub.  In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. 

Now loosen the skin from the meat gently with your fingers.  Smear all of the paste except 2 Tablespoons directly on the breast meat (between the skin & the meat).

Add the remaining 2 Tablespoons of the rub to a softened stick of butter to make a paste.  Spread 1/3-1/2 of the butter paste evenly on the leg/thigh meat (under the skin).

Add the remaining butter to the saucepan containing the zest/lemon/thyme mixture and brush over the outside of the turkey.  Sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.  

Roast the turkey about 2 1/2 hours (longer for a larger turkey -- approximately 5 hours for a 20 lb turkey), or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. 

Slice the turkey and serve.

GIBLET STOCK

Empty Giblets into stock pot.

Add water to cover by about 1 inch.

Add 2 Carrots chopped in large pieces

Add 1 Onion - quartered

Add 1 Tablespoon Salt

Add 1 teaspoon ground pepper

Simmer. Can be used in combination with pan drippings to make gravy.