Categories: Turkey
Ingredients
- 12-14 lb. whole turkey, reserve giblets, neck, backbone, and ribs for stock
- 1 stick unsalted butter, melted
- Minced zest of 1 lemon
- 1 tbsp each minced fresh sage, rosemary and thyme
- 1 tsp kosher salt
- Black pepper
Directions
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Set a rack inside a 11 1/2×6 1/2×1-inch baking sheet.
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Spatchcock turkey, then place on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.
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Preheat oven to 400.
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Combine butter, zest, sage, rosemary, thyme and 1 tsp salt.
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Generously season both sides of turkey with salt and pepper; brush with butter mixture.
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Roast turkey until cooked through, about 2 hours, covering with foil if turkey gets too dark. Let turkey rest at least 20 minutes before carving. Reserve drippings for gravy.