Turkey With Lemony Thyme Butter

1. 1

   Lemony Thyme Butter: Blend lemon zest & garlic in a mini-processor (or a regular food processor) until finely chopped. Add butter, mustard, lemon juice, scallions, thyme, paprika, salt, pepper and process. The butter can be made 2 days ahead. Bring to room temperature before using.

2. 2

   Turkey: Set oven rack at the lowest position and preheat to 325*.

3. 3

   Generously season the main turkey cavity with salt & pepper, and coat the cavity with 2 T butter. Starting at the neck end of the turkey, carefully slide your hand between skin & meat of the breast, thighs and upper drumsticks to loosen the skin. Spread the Lemony Thyme Butter over the meat of the thighs and drumsticks, below the skin, on both sides. Arrange a few lemon slices under the skin. Spread the remaining butter over the breast meat, below the skin. Fill the main cavity with any remaining lemon slices, parsley, and rosemary. Tie legs together loosely to hold shape. Tuck the wing tips under.

4. 4

   Place the turkey on a rack in a large roasting pan. Rub outside all over with the oil; sprinkle with salt & pepper. Pour stock into the pan, Roast until a termometer inserted into the thickest part of thigh registers 165-170*, about 3 hours. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 min. (the internal temperature will rise 5-10*.

No additional tips available.