Lemon-Herb Basted Turkey
Give the holiday bird—or a Sunday roast—its main-character moment. Lemon zest garlic, rosemary oil and a champagne-balsamic finish turn crackly skin, juicy slices and the pan vegetables underneath into a platter that looks celebratory before anyone even sits down.
Ingredients
Method
- Heat oven to 325°F. Stir Ellbee's Rosemary Olive Oil and Ellbee's Lemon Zest Gourmet Garlic together with a generous pinch of salt and pepper. Loosen the turkey skin over the breast and rub about one-third of the mixture directly onto the meat; rub the rest all over the outside.
- Fill the cavity with lemon halves, onion and a few rosemary sprigs. Scatter the remaining onion, carrots and celery in a roasting pan, pour in the stock and set the turkey on top.
- Roast until the thickest part of the thigh reaches 165°F, basting once or twice with pan juices, about 2 1/2 to 3 hours for a 12-to-14-pound bird. Tent loosely with foil if the skin browns too quickly.
- Transfer turkey to a board and rest 30 minutes. Spoon pan juices into a small saucepan, skim excess fat, then whisk in Ellbee's Champagne Balsamic Vinegar for a bright, savory finishing drizzle. Carve and serve.
Notes
Time: 210 min
Kitchen tip: For exceptionally juicy breast meat, dry-brine the turkey with kosher salt 24 hours ahead, uncovered in the refrigerator.
