Lemon-Herb Basted Turkey

Ellbee’s Garlic Kitchen Box

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.

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Total Time 3 30

Servings: 12 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

1 12-to-14-pound turkey, thawed, giblets removed and patted dry
0.25 cup Ellbee's Rosemary Olive Oil
2 tablespoons Ellbee's Lemon Zest Gourmet Garlic
2 lemons, halved
1 large yellow onion, quartered
4 carrots, cut into large pieces
4 stalks celery, cut into large pieces
1 cup low-sodium chicken stock
2 tablespoons Ellbee's Champagne Balsamic Vinegar
kosher salt, cracked black pepper and fresh rosemary sprigs

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.

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