Lemon and Herb Roasted Turkey | The Kitchen

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HWb7dz Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon and Herb Roasted Thanksgiving Turkey Recipe courtesy of Geoffrey Zakarian Total: 30 hr 30 min Active: 30 min Yield: 10 to 12 servings Level: Intermediate Ingredients Turkey: One 12- to 14-pound fresh turkey Kosher salt and freshly ground black pepper 2 tablespoons finely minced fresh oregano 2 tablespoons finely minced fresh parsley 2 tablespoons finely minced fresh tarragon 1 tablespoon ground sumac 1 tablespoon finely minced fresh thyme 1 teaspoon finely minced shallots Grated zest of 6 lemons (use 3 of the zested lemons below) 1/2 cup extra-virgin olive oil Roasting: Kosher salt and freshly ground black pepper 10 sprigs fresh parsley 10 sprigs fresh thyme 3 lemons, halved 1 shallot, halved 3 carrots, roughly chopped 3 stalks celery, roughly chopped 1 onion, roughly chopped Water or stock, for the roasting pan 4 tablespoons (1/2 stick) unsalted butter Directions For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours. For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature. Preheat the oven to 450 degrees F. Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves. Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting. Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #LemonandHerbRoastedThanksgivingTurkey #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Lemon and Herb Roasted Turkey | The Kitchen | Food Network https://youtu.be/Rh8QXcY3Td4