Thanksgiving in my house is a group effort. While I typically handle a majority of the sides (sweet potato casserole is my jam), we leave the most important part to the seasoned expert: my lovely mom. A few years ago, I decided to try my hand at making a turkey for a Friendsgiving in my college apartment. Thankfully, it turned out wonderfully, with crispy skin and moist meat, just how I like it! This year, I tried a new recipe from the queen, Ina Garten. The trick is in both smothering the skin with seasonings and stuffing the cavity with aromatics like onion, thyme, lemon and garlic. The turkey itself and its drippings had a depth of flavor from the marriage of garlic, thyme and zesty lemon, and made the gravy next level. As Ina would say, how easy is that?
- 1 stick of unsalted butter
- 1 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme
- 1 fresh turkey (10-12 lbs)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch of fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head of garlic, halved crosswise
You can find the directions here.
I would love to see if you use this recipe for your own Thanksgiving! Tag me @madandboujeeeats for any of your Thanksgiving posts.