- 1 Henry’s all-natural turkey (12 to 14 pounds), brined
- 1 lemon, cut into wedges
- 1/4 to 1/2 cup extra virgin olive oil
- 4 tablespoons organic unsalted butter, softened
- Sea salt and cracked black pepper, to taste
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 to 5 cups organic chicken broth (enough to cover the bottom of the pan - 1/4 inch)
- 1 cup white wine
- 1 bay leaf
- 1 tablespoon each dried thyme, rosemary and basil
Preheat oven to 325 degrees F.
Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity.
Pour broth and wine into roasting pan. Add bay leaf and dried herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a "tent."
Roast until a meat thermometer reads 160 degrees F when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14-pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450 degrees F for a golden bird. Allow the turkey to rest 20 minutes before carving.
Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.
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