• 12servings
  • 200minutes
  • 761calories

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Nutrition Info . . .

VitaminsC, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 (12-pound) turkey , giblets and neck removed 1 teaspoon(s) salt, plus more for seasoning

  2. 1/2 teaspoon(s) freshly ground pepper, plus more for seasoning

  3. 3 sprig(s) fresh thyme

  4. 2 tablespoon(s) chopped fresh thyme leaves

  5. 2 sprig(s) fresh rosemary

  6. 2 teaspoon(s) chopped fresh rosemary leaves

  7. 1 large fresh bay leaf

  8. 2 medium oranges , cut into wedges

  9. 2 medium onions , quartered

  10. 2 lemons , quartered

  11. 5 stick(s) unsalted butter , softened

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Fit a large roasting pan with a wire rack and set aside. Rinse turkey under cold water and pat dry with paper towels. Season turkey cavity with salt and pepper; stuff with herb sprigs, bay leaf, and half of oranges, onions, and lemons. Truss bird and place, breast side up, in pan.

  2. Sprinkle remaining fruit and vegetables in pan. Mix butter, 1 teaspoon salt, 1/2 teaspoon pepper, and chopped herbs to a smooth paste and spread over turkey. Place turkey on lowest rack of oven and roast for 20 minutes. Reduce heat to 325 degrees F and, after 30 more minutes, baste bird with pan drippings. Continue to roast, basting every 25 minutes, until a thermometer inserted into thickest part of thigh reaches 175 degrees F, about 2 1/2 hours total.

  3. Remove turkey from oven; remove filling from cavity and discard. Let bird rest for 15 to 20 minutes before carving.


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