Lemon Herb Roasted Turkey
Rosemary and thyme pair perfectly with tangy citrus flavors in this juicy and tender roasted turkey.
PREHEAT oven to 325°F. Line a roasting pan that is at least 2 inches deep with 18-inch wide Reynolds Wrap® Heavy Duty Aluminum Foil*. Place a roasting rack in the pan.
COMBINE butter, rosemary, thyme, lemon peel, salt, and pepper in a bowl set aside.
REMOVE neck and giblets from turkey rinse turkey and pat dry. Place turkey on the rack in the prepared roasting pan. Tuck drumstick ends under band of skin across the tail if available. If there is no band of skin, tie drumsticks securely to the tail. Twist wing tips under back. Rub butter mixture over turkey on all sides, rubbing some under the skin. Insert an oven-going thermometer into the center of an inside thigh muscle. The thermometer should not touch bone.
MAKE a foil tent by placing a sheet of heavy duty aluminum foil over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan.
ROAST turkey for 1 1/2 hours. Remove foil cut band of skin or string between drumsticks so thighs will cook evenly. Continue roasting 1 1/2 to 2 1/4 hours or until the thermometer registers 175°F.
REMOVE turkey from oven and re-cover it with a clean sheet of foil and let stand 20 minutes to let juices settle for easier slicing.
It's easy to make a wide sheet of foil if you don't have the 18-inch-wide foil. Tear off two sheets of aluminum foil to the desired length. Lay both sheets on counter, one sheet on top of the other. Make four to five 1/2-inch folds down the length of one side of the foil. Open loose ends to make one wide sheet. Use as you would 18-inch-wide foil.