Lemon Rosemary Roast Turkey

Clock Icon Dependent on size of turkey |
Servings: Dependent on size of turkey |
Prep: 10 minutes |
Cook: Dependent on size of turkey

This recipe can be used to roast a whole turkey, a spatchcocked turkey or turkey parts. The result is juicy, aromatic turkey with bright citrus notes, perfect when served with a squeeze of the roasted lemon and your favourite vegetables.

Ingredients

  • Bone in fresh whole turkey or turkey parts
  • 3 tbsp butter unsalted, melted
  • 2 tbsp fresh rosemary rinsed, leaves stripped and finely chopped
  • ground sweet smoked paprika to taste
  • flaked sea salt,  to taste
  • freshly cracked black pepper, to taste
  • 2 lemons, zested and sliced in half

Method

  1. Pat turkey dry with a paper towel.
  2. Position the rack in the center of the oven, preheat convection oven to 350°F (77°C), gas mark 4.
  3. Place a roasting rack or bed of vegetables on bottom of roasting pan, topped with turkey.
  4.  Brush turkey with butter, season with rosemary, paprika, salt and pepper.
  5. Zest lemon on top of turkey, slice lemon in half, add lemon to the roasting pan.
  6. Roast uncovered until golden brown and crispy.
  7. Check internal temperature in the thickest part, not touching the bone with probe thermometer 170°F.
  8. Remove, cover with tented foil and rest for half as long as cooking time, reserve pan juices for serving.
  9. Place turkey on cutting board, sliced meat across the grain on a slight angle (grain runs lengthways).
  10. Serve with fresh squeeze of roasting lemon alongside your favourite selection of vegetables.

Tips

Recipe adapted from Manitoba Turkey Producers

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