– Makes the juiciestturkey ever - no dry turkey here!
– I share my secret to making the best turkey gravy
– Perfect for when you don’t need a whole bird
To make the compound butter, combine the fresh chopped herbs, seasonings, butter, garlic, and lemon zest in a small bowl until mixed well.
1
Unwrap your turkey, & take note of its weight so you know about how long to cook it! Trim any excess skin from the turkey breast & discard. Pat the turkey down with paper towels to dry the skin well.
Next, gently lift the skin of the turkey away from the breast to create a pocket. Give the turkey a generous sprinkle of salt, adding some in the central cavity as well.
3
Rub down the dried turkey evenly with the butter mixture, concentrating most of the mixture under the skin. Using gloves or a silicone spatula makes this easier.
Stuff the cavity of the turkey with onion, carrot & celery pieces, lemon, & some fresh herbs. Place the turkey in the dutch oven skin side up. I highly recommend using a Leave-in Thermometer!
Add the rest of the veggies & lemon pieces around the turkey. Drizzle olive oil on top of the veggies with salt & pepper. Roast, uncovered, for 20 minutes/pound, or until internal temp reaches 165°F.
6
Once the turkey is done, allow it to rest for 15 minutes before cutting into it. Now you can move on to making the gravy!
Add in a few pieces of roasted carrot, onion, celery, & garlic cloves, & blend with an immersion blender until smooth. Let simmer stirring occasionally, until gravy reaches desired consistency.
8
Carve your turkey & serve! Arrange turkey slices with roasted veggies & fresh herbs on a serving platter with a side of gravy. Option to top with a squeeze of lemon juice.