A wonderfully flavorful roasted turkey with herb butter and citrus that captures the essence of traditional Thanksgiving flavors while also keeping things interesting.
Roasting a whole bird can be daunting for home cooks but with a simple approach and the right tools, it's easier than you might think!
Use a fork to whisk the lemon zest and herbs into softened butter. Rub herb butter all over turkey, inside and out. Place turkey breast side down and fill cavity with quartered onions and oranges (just as many as will fit – reserve leftovers for garnishing the cooked turkey).
Roast turkey 1 hour (or 1 1/2 hours for a larger bird) and then flip the turkey. To flip, set out two dish towels and wear two oven mitts. Grab turkey on both sides using dish towels and carefully flip end over end, rotating it so that the juices inside pour out the bottom cavity and not the neck. Keep hands, arms, and other body parts clear, as the liquid is scalding hot.
Melt 6 tablespoons butter in a small saucepan for basting. Check turkey every half-hour, brushing with butter each time. If breast begins to brown too much before the bird is up to temperature, place aluminum foil gently over breast to shield it from direct heat.