Here’s a deliciously simple no-fail turkey recipe for beginners. If your bird starts to brown too much on the breasts, loosely cover it with foil.
|1 18- to 20-pound turkey||2 tablespoons olive oil|
|1 medium onion||2 tablespoons kosher salt|
|1 lemon||1 tablespoon cracked black pepper|
|4 sprigs thyme (plus more for garnish)||2 cups turkey or chicken broth|
|4 sprigs parsley (plus more for garnish)|
Preheat oven to 325 degrees F.
Rinse the turkey inside and out with water and remove the bag with the neck and gizzards. Pat dry with a paper towel. Cut the onion and lemon in half and, along with the herbs, place in the large cavity of the turkey. Using kitchen string, tie the legs together. Rub the outside of the bird with the olive oil and sprinkle the salt and pepper all over the turkey.
Place the turkey, breast side up, on a rack and place in a roasting pan. Every 45 minutes, slowly pour about 1/3 cup broth over breasts. Roast for 4 1/4 to 4 1/2 hours, until the thickest part of the thigh measures 165 degrees F with an instant-read thermometer. Remove the turkey from the oven and place on a carving board. Save the juices from the pan to make the gravy. Allow the turkey to sit for 20 to 30 minutes before carving. Garnish with additional herbs.
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