Classic Turkey in 5

• 1 (16 to 18-pound) turkey
• 2 lemons, halvedlemon
• 4 sprigs rosemary, plus more for garnishrosemary
• 2 large Spanish onions, peeled and quarteredonion
• 4 cups waterwater
• 1 stick butterbutter
• Salt and freshly ground black peppersalt-and-pepper

1. 01Preheat the oven to 325 degrees F.
2. 02Remove the turkey giblets from the cavity and rinse the turkey well. Pat dry and put it on a roasting rack in a roasting pan. Salt the turkey cavity and squeeze the juice of the lemons inside the cavity. Stuff the cavity with the lemon halves, rosemary and 2 onion quarters. Add the remaining onion, all of the giblets and turkey parts, and 4 cups water to the bottom of the roasting pan. Season the skin of the turkey with salt and pepper, to taste, and rub with butter. Put the turkey in the oven and roast until the temperature of the breast reaches 170 degrees F on an instant-read thermometer, 3 1/2 to 4 hours. Baste the turkey with pan juices every 30 minutes. Cover with foil if browning too fast.
3. 03Remove the turkey to a cutting board when ready and allow it to rest for 20 to 30 minutes before carving. Arrange the carved turkey on a serving platter and gobble it up!

Calories

889 kcal

Protein

119 g

Fat

40 g

Saturated fat

14 g

Carbs

7 g

Fiber

2 g

Sugar

2 g

Sodium

2148 mg

Cholesterol

418 mg

Sign in and stock your pantry to see what you have for this recipe.