FEATURE
That Big Bird
If you’re planning on hosting your own dinner celebration, here’s an easy turkey recipe and a healthier variation of stuffing that’s truly something to be grateful for.
ROAST TURKEY 1 stick unsalted butter 1 lemon, zested and juiced 1 teaspoon chopped fresh thyme leaves 1 turkey Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 1 whole lemon, halved 1 Spanish onion, quartered 1 head garlic, halved crosswise
• Preheat the oven to 180 degrees (Celsius).
• Melt butter in a small saucepan. Add the zest and juice of the lemon, and the thyme leaves to the butter mixture. • Take the giblets out of the turkey, and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers, and pat the outside dry. Place turkey in a large roasting pan, and liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, halved lemon, onion and garlic. Brush the outside of the turkey with the butter mixture, and sprinkle with salt and pepper. Tie the legs together with string, and tuck the wing tops under the body of the turkey. • Roast the turkey for about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Place the turkey on a cutting board and cover with aluminum foil, then rest for 20 minutes.
• Slice the turkey and serve.
76 EC Magazines | Fall Edition 2021
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