Infused with tangy lemon butter inside and rubbed with mixture of lemon pepper, garlic & herb seasonings and lemon zest, this roast turkey will surprise your taste buds (in a pleasant way!) this thanksgiving.

Cooking a turkey with lemon inside. Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Transfer the dripping and broth to a small saucepan and bring to a boil.

Leave the lid on throughout cooking, removing it as little as possible to avoid slowing the cooking process. Decrease the oven temperature to 350° f. Using a turkey baster, spoon or pastry brush, baste the drippings all over the turkey.

Don’t count the days, count by the hour to make sure. Discard the citrus when done carving. Web preheat the oven to 450 degrees f.

Cooking a turkey in a roaster. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves. Place turkey in the roaster (i prefer breast side up).

Push the flavoured butter under the skin and spread over the flesh. Of course, all the extras make it great! Web method step 1 up to two days ahead, make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or using a pestle and mortar.

Stuff cavity with orange, lemon, onion, garlic, and herbs. Place flour in oven bag and shake to coat. Leave the citrus in the turkey as it cools for additional moisture.