Lemon Pepper & Garlic Turkey Recipe
By Rob Watts
Happy Thanksgiving! If you’re looking to put a different spin on your annual meal this year, here’s a delicious alternative to the traditional recipe without compromising the flavors that your family and guests have come to expect from your table.
This is what you will need:
A large turkey. Between 15-20 lbs.
1/4 cup of soft butter.
Salt and Ground Pepper
Minced Garlic (1 Tablespoon
Fresh Rosemary (2 tablespoons)
Dijon Mustard (1 tablespoon)
Lemon Zest (1/2 teaspoon)
Chicken Broth (2 cups)
Lemon Pepper seasoning
Dried Thyme (1 teaspoon)
Fresh Lemons (5-6)
How to make the turkey:
Heat your oven to 325 degrees. Clean the turkey as you normally would by removing the heart, gizzards, neck, etc..
In a large mixing bowl, blend the butter, Garlic, Dijon Mustard, salt, pepper, herbs and lemon zest together. Keep your chicken broth separate from the mix.
Take your mixture, and spread a liberal amount using a tablespoon over the entirety of the turkey. (After you have stuffed your turkey.)
You can use this mixture in your stuffing as well!
After you have spread your herb mixture on the turkey, apply the lemon pepper seasoning directly from the shaker onto your turkey, covering the whole bird. Use as little or as much seasoning as you wish, depending on your taste. If you don’t want it too tangy and spicy, use less.
Place in your oven.
Once your turkey reaches a temperature of 180 on the thermometer, remove from the oven. Add the chicken broth to the pan. Cut two lemons in half and place them on 4 sides of the pan along with the broth. Return the turkey to the oven until cooking is complete.
Serve with addition lemon halves on platter as garnish.