Parmesan Roasted Turkey
This Parmesan Roasted Turkey is phenomenal and great for any holiday. Plus, the leftovers make great turkey sandwiches or filling for a hearty soup.
Ingredients
- 1 10 - 12 lb. turkey, brined for 24 to 36 hours *
- 6 tbsp. unsalted butter softened
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. dried thyme crushed
- Freshly squeezed juice of one lemon
- 1 large yellow onion quartered
- 2 stalks celery with leaves cut in large pieces
- 3 bay leaves
- 5 cloves garlic unpeeled
- 2 c. chicken broth
- 1 c. grated Parmesan
Instructions
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Preheat the oven to 325 F.
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Rinse the brined turkey under cold water; pat dry, inside and out (important, otherwise you will not be able to coat with the softened butter), with paper towels.
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In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated).
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Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic.
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Place turkey, breast side up, on rack in roasting pan. Pour chicken broth in roasting pan.
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Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey.
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Roast 1 hour more spooning juices over turkey every 20 minutes.
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Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165 F and thigh juices run clear.
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During the last 20 minutes sprinkle turkey liberally with grated Parmesan.
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Remove from oven; transfer turkey to serving platter. Remove vegetables from inside cavity; discard.
Recipe Notes
Adapted from Recipe.com