Herb-Roasted Turkey

Method

1. 1

   Gather ingredients: 1 whole turkey, to taste salt, to taste pepper, 225 g butter, 1 tbsp lemon zest, 2 tbsp rosemary, 2 tbsp sage, 2 tbsp thyme, 1 onion, 1 orange, 1 lemon, 950 ml water. Tools needed: large roasting pan with rack, paper towels, small bowl, fork, instant-read thermometer, aluminum foil, carving platter.

2. 2

   Preheat oven to 232 Celsius. Pat turkey dry with paper towels and rub inside and out with salt and pepper.

3. 3

   Mix butter, lemon zest, rosemary, sage, and thyme in a small bowl with a fork. Rub over turkey skin and inside cavity.

4. 4

   Place onion, orange, and lemon inside cavity. Tuck wing tips under turkey. Place bird on roasting rack in pan and pour 950 ml water into pan.

5. 5

   Roast turkey uncovered at 232 Celsius for 1800 seconds.

6. 6

   Reduce oven to 163 Celsius. Baste turkey every 1800 seconds with pan juices, adding water if pan is dry, until internal thigh temperature is 74 Celsius, about 2.75 hours.

7. 7

   Transfer turkey to platter. Tent loosely with foil and rest for 3600 seconds.