LEMON ROSEMARY THANKSGIVING TURKEY
- WineCheeseScallops
- Nov 25, 2024
- 5 min read
Updated: Jan 3
This Lemon Rosemary Thanksgiving Turkey will bring a refreshing twist to your holiday feast! Infused with the aromatic blend of fresh rosemary and lemon zest, this recipe elevates your turkey with a bright, herbaceous flavor and juicy tenderness. The slow roasting, followed by a buttery basting, creates a beautifully golden skin and perfectly cooked meat that’s bursting with flavor in every bite.
Move over, traditional turkey—this unique Lemon Rosemary version is here to impress! The citrusy notes and earthy rosemary balance beautifully, filling your kitchen with a mouthwatering aroma that will have everyone eager for dinner. This turkey will be the star of your holiday table!
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Fresh Rosemary
Rosemary brings a piney, peppery flavor that enhances the savory taste of turkey. Its oils are most potent when freshly chopped, which means it infuses the bird with a deeper, woodsy flavor. By placing sprigs inside the turkey and using chopped rosemary in a citrus salt rub, this recipe layers the herb’s essence for a delicious depth.
Lemon Zest
The zest of the lemon adds a fragrant, citrusy note that lightens and brightens the turkey’s flavor, complementing the rich, savory taste of the meat. Using the zest in the rosemary salt rub allows the lemon’s oils to blend with the salt, infusing every bite with a subtle hint of citrus that brings a fresh twist to the classic holiday bird.
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The inspiration behind this recipe is a love for light, citrusy flavors paired with earthy herbs, which gives a modern update to the Thanksgiving turkey. Instead of heavy, traditional seasoning, the combination of lemon and rosemary provides a refreshing, Mediterranean-inspired twist that still feels festive and seasonal. This recipe celebrates simplicity, focusing on fresh ingredients and letting the flavors speak for themselves.
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Tips, Serving Suggestions, and Storage Advice:
Choose a fresh, not frozen, turkey if possible for the best flavor and texture.
Pat the turkey completely dry before roasting for crispier skin.
Adjust salt quantities depending on the size of the turkey for even seasoning.
Use a digital meat thermometer for accurate temperature checks; insert it in the thickest part of the thigh.
Tuck aluminum foil loosely over any areas browning too quickly during the final roast.
Make the rosemary-lemon salt rub a day ahead for even more infused flavor.
Serve with a citrus-infused gravy to complement the lemon rosemary flavors.
Use any leftover turkey for sandwiches or salads the next day; the flavor will still shine through.
Store leftovers in an airtight container in the fridge for up to three days.
Reheat leftovers covered with a bit of chicken broth to keep the meat moist.
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Unique Recipe Qualities | LEMON ROSEMARY THANKSGIVING TURKEY
Bright, refreshing lemon and rosemary flavors elevate the classic turkey.
Slow-roasted for juicy tenderness, with a crisp, golden skin.
Uses a homemade rosemary-lemon salt rub for a beautifully infused flavor.
Herb and citrus balance adds a Mediterranean twist to a Thanksgiving favorite.
Perfectly seasoned cavity with fresh garlic, rosemary, and lemon for extra depth.
Simple ingredients create an elegant, crowd-pleasing dish.
Butter basting creates a rich and flavorful crust.
Pairs well with citrus gravy for a memorable holiday meal.
Suitable for first-time turkey roasters and seasoned pros alike.
Makes a striking centerpiece for the holiday table, with a fragrant aroma.
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Ingredients:
1 turkey (10 – 15 lbs)
¼ cup olive oil
2 tablespoons fresh rosemary, chopped, plus a few sprigs for the cavity
Zest of 2 lemons
½ cup salt
1 whole head garlic, halved crosswise
½ cup (1 stick) unsalted butter, at room temperature
1 cup chicken broth
1 Tbs unsalted butter
Instructions:
Preheat the oven to 275°F.
Make the Citrus Rosemary Salt: In a food processor, combine 2 tablespoons of chopped rosemary, the zest of two lemons, and salt. Pulse until well blended; set aside.
Remove the neck and giblets from the turkey and set aside for gravy. Rinse the turkey under cold water and pat dry.
Place the turkey in a roasting pan, breast side up. Coat the turkey inside and out with olive oil.
Season the outside of the turkey with a few tablespoons of the Citrus Rosemary Salt, pressing it in to adhere. Quarter one of the lemons and place it inside the cavity with the garlic, remaining rosemary salt, and rosemary sprigs.
Tuck the wings under the turkey. Cross the legs and tie with kitchen twine. Cover the pan with heavy aluminum foil, tucking it under the edges.
Roast for about 10 minutes per pound (approximately 2 hours for a 12 pound turkey).
Remove the turkey from the oven and discard the foil. Smear the butter over the skin, ensuring full coverage. Increase the oven temperature to 350°F.
Return the turkey to the oven, uncovered, basting every 15 minutes. Heat the chicken broth and 1 tablespoon of butter in a small sauce pan for basting.
Continue roasting until a thermometer inserted into the thigh (avoiding the bone) reads 165°F to 168°F.
Remove the turkey from the oven, cover loosely with foil, and let it rest for at least 15 minutes before carving.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQs:
Can I make the rosemary-lemon salt rub ahead? Yes, it can be made a day or two before and stored in an airtight container.
How do I keep the turkey from drying out? The butter basting and low initial cooking temperature help keep it moist.
Do I need to baste the turkey often? Every 30 minutes works well, and it ensures a moist, flavorful turkey.
How do I know when it’s done? Use a meat thermometer inserted in the thickest part of the thigh; it should reach 165°F-168°F.
Can I substitute fresh rosemary with dried? Fresh is recommended for this recipe, as dried rosemary won’t infuse as much flavor.
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