Lemon and Herbs Roasted Turkey with Easy Gravy

Cook time 2 hours       Serves 6-8

Ingredients

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Turkey 

1 Butterball Frozen Turkey, thawed 1/4 cup extra virgin olive oil1 lemon, zested10-12 sage leaves, finely chopped6-8 sprigs of thyme, finely chopped2 sprigs of rosemary, finely chopped1 tsp garlic powderFresh parsley and rosemary springs for garnish

Gravy 

1 yellow onion, peeled and chopped1 large carrot, chopped1 stick of celery, chopped3 garlic cloves, peeled1 cup of water or poultry stock2 cups turkey drippings1 tbsp corn starch1 tbsp waterBlack pepper, to taste

Directions

  1. Preheat oven to 325°F. Remove giblets and neck from turkey and pat dry. Set aside.

  2. Prepare marinade by combining olive oil, lemon zest, fresh herbs and garlic powder in a small bowl and set aside.
  3. For gravy, add veggies and garlic cloves to the bottom of the roasting pan. Place rack on top and add the turkey. Tuck in the wings and brush over with the marinade. Add more olive oil if desired and add the water or chicken stock to the bottom of the roasting pan and place in the oven on the lower rack. 
  4. After 1 hour 30 minutes in the oven, check the internal temperature. The turkey is done roasting when the meat thermometer reads 165°F in the breast and 180°F in the thigh. 
  5. Cover turkey with foil and let rest for 15 minutes.
  6. Strain out the vegetables and add the roasting pan drippings to a small saucepan and bring to a boil. Mix cornstarch with water in a small bowl and add to the pan, whisking until thickened. Season with black pepper.
  7. Carve turkey and serve on a large serving dish with fresh parsley and rosemary sprigs and enjoy!

    8. Credit: By Dominic Lamirande

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