A Complete Thanksgiving Dinner

Our family makes this dinner ever year for the holidays. The turkey is the best!

Herb-Roasted Turkey with Pan Gravy
Serves 8 to 10

An instant-read thermometer is more accurate than the pop-up timers that sometimes come with frozen turkeys. The thighs should be cooked to an internal temperature of 180°; to avoid overcooking, remove turkey from the oven once it reaches 175°, as it will continue to cook out of the oven. Check again after about twenty minutes, and return to oven if it hasn’t reached 180°. 

Ingredients:
1 eighteen- to twenty-one-pound fresh turkey, thawed if frozen, giblets and neck removed from cavity and reserved for gravy
6 tablespoons unsalted butter, softened
Grated zest of 1 lemon
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh thyme leaves
3 teaspoons coarse salt, plus more for seasoning
1 1/2 teaspoons freshly ground pepper, plus more for seasoning
3 to 4 lemons, each cut into quarters
2 to 3 onions, each cut into 6 wedges
1 cup dry white wine or water
3 cups Giblet Stock or Homemade Chicken Stock, or low-sodium canned

1. Rinse turkey with cool water, and pat dry with paper towels. Let stand, uncovered, 2 hours at room temperature.

2. Combine butter, lemon zest, parsley, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from over the breast meat, and smear half the butter mixture under skin.

3. Preheat oven to 450°, with rack on lowest level. Place turkey, breast side up, on a roasting rack set in a heavy metal roasting pan. Fold wing tips under. Sprinkle 1/2 teaspoon each salt and pepper inside cavity. Fill large cavity and neck cavity loosely with as many lemon and onion wedges as will fit comfortably.

4. Tie legs together loosely with kitchen twine. Fold neck flap under, and secure with toothpicks. Rub entire turkey with remaining herb butter, and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper, pressing to adhere.