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Recipe Summary test

prep:
10 mins
cook:
2 hrs 30 mins
total:
2 hrs 40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the lower third of the oven and preheat to 450 degrees . Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the bird and pat dry. Season the cavity with salt and pepper; place the lemon and rosemary inside. Tuck the wings under the body. Set the turkey on a rack, breast side up, in a large roasting pan. Rub with olive oil, sprinkle with the thyme and season with salt and pepper.

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  • Transfer the turkey to the oven and lower the heat to 400 degrees . Roast, basting with the pan juices every half hour, until an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165 degrees , about 2-1/2 to 3-1/4 hours; cover with aluminum foil to prevent overbrowning, if necessary.

  • Let the turkey rest, loosely covered with foil, for at least 15 minutes before carving.

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