Lemon and Herb Roasted Turkey

Ingredients

1 Ferndale Market Turkey (recipe makes 20 lb bird)

2 tbsp kosher salt

1 1/2 lemon, quartered

8 garlic cloves

2 medium onions, quartered

4 sprigs fresh thyme

4 sprigs fresh rosemary

handful of fresh parsley

1 stick butter, melted

1 1/2 cups turkey broth (can sub vegetable/chicken)

1 cup white wine

Directions

Remove turkey from wrapping and let sit uncovered in refrigerator for up to 24 hours. (This helps guarantee a crispy skin!)

Preheat oven to 450 degrees.

An hour prior to cooking, remove from fridge to allow to come to room temperature. Generously salt the cavity of the turkey with sea salt. Place turkey breast side up in roasting pan.

Stuff the cavity with lemons, 1 onion, 4 garlic cloves, and herbs. Using a basting brush, brush half of the melted butter on to the skin.

Add the remaining butter, broth, white wine, onion, and garlic to the bottom of the roasting pan.

Cook for 20 minutes at 450 degrees. Then reduce to 350 degrees for the remainder of the time. Check and baste the turkey every 30 minutes. Plan on 13 minutes per lb of turkey. Turkey is done when a thermometer inserted into the thickest part of the thigh reads 165 degrees.

Transfer turkey to a cutting board and let rest for at least 30 minutes.

Please note: Every oven is different! Make sure to check your manual for guidelines for cooking a turkey.

If your turkey is looking extra golden but still needs time to cook, cover losely with tin foil and continue cooking.