Holiday Roast Turkey

Throughout the year we've tried a few different turkey recipes (part of our fun "holiday roasts" project), but this was a great one to save for the place of honor on the Thanksgiving table. It was fairly similar to the citrus-flavored one we tried a few months ago, along with one we had a few weeks ago. All three were smothered in butter; I guess that's what makes a great roast turkey. 

You can find plenty of websites telling you how long to cook a turkey, which varies according to the size of the bird. However, the pre-oven preparation for this one included a couple of new tricks; we might even try the again someday.

First, make a butter concoction:

• 1 cup butter, softened
• 2 tablespoons fresh thyme, minced
• 2 tablespoons fresh sage, minced
• 3 tablespoons fresh parsley, minced
• zest from one lemon
• 1 tablespoon salt
• 1/2 tablespoon pepper

Place one onion, halved, 2 lemons, halved, and one head of garlic, tips cut off, inside the cavity of the turkey, which is on a rack in a large roasting pan. Smear half of the butter mixture over and under the skin of the bird. Melt the remaining butter. Dip a dampened cheesecloth in the butter, then drape it over the turkey. Pour any remaining butter over it. (I didn't have any remaining melted butter, just the herbs left in the pan.) 

Pour 2-4 cups of chicken brother in the pan. Roast at 450 degrees for 45 minutes. Turn the oven temperature down to 350 degrees and cook for another 2 1/2 - 4 hours, depending upon size of turkey. Baste every 30-60 minutes.

When done, remove from oven, remove cheesecloth and discard, cover with foil and let rest 20-30 minutes before carving and serving.

Use the drippings to make gravy, adding a splash of white wine and chopped sage leaves to your regular recipe.