Lemon and Thyme Roasted Turkey with Stuffing
Serves: 12
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Add a fresh twist to your holiday table with Lemon & Thyme Roasted Turkey. Preserved lemons infuse the Bell & Evans turkey and gravy with bright citrus flavor, while fresh thyme adds warmth in the rub, stuffing, and sauce for a perfectly balanced feast.
Ingredients
Stuffing
- 1 1/2 cups Bell & Evans Organic Chicken Bone Broth
- 1/2 cup Unsalted butter, melted
- 4 stalks Celery, chopped
- 2 medium Yellow onion, chopped
- 1 TB Chopped fresh sage
- 1 TB Chopped fresh thyme
- 1 1/2 loaves (24-oz.) French bread, torn into 1-inch pieces
- Salt and pepper, to taste
Turkey
- 1 12-16 lb Bell & Evans Turkey
- 2-3 cups Bell & Evans Organic Chicken Bone Broth
- 3 TB Kosher salt
- 3 TB Finely chopped preserved lemon, divided
- 1/2 cup Unsalted Butter
- 3 TB Chopped fresh thyme, plus thyme sprigs, for garnish
- 1 Lemon, cut sliced into rounds, for garnish
Gravy
- 3 cups Bell & Evans Organic Chicken Bone Broth
- 1/4 cup Unsalted butter
- 1 small Shallot, minced
- 1 TB Finely chopped preserved lemons
- 1 clove Garlic, minced
- 1/4 cup All-purpose flour
- 2 1/2 tsp Chopped fresh thyme
- Salt & Pepper to taste
Preparation
Stuffing
- Melt the butter in a large skillet over medium heat. Add the celery, onion, sage and thyme, and cook, stirring occasionally, until tender, about 3-5 minutes.
- Mix the bread, onion mixture and broth in a large bowl until just combined. Season with salt and pepper, to taste.
Turkey
- Mix the kosher salt and 2 tablespoons of preserved lemon together in a small bowl. Rub the salt mixture over the turkey and under the skin. Place the turkey, breast-side-up, on a rack in a roasting pan. Transfer the uncovered roasting pan with turkey to the bottom shelf of a refrigerator for at least 8 hours, or 24 hours.
- Preheat oven to 425°F and adjust the oven rack to the bottom third position. Let turkey set at room temperature for at least 40 minutes before roasting.
- Combine the butter, thyme and remaining preserved lemons in a small bowl. Spread the butter over the turkey and under the skin. Stuff cavity of turkey with stuffi ng. Tie the turkey legs together and tuck wing tips underneath body. Add 1 cup of broth to the bottom of roasting pan.
- Roast the turkey uncovered for 45 minutes, then reduce heat to 375° F. Cover or tent with foil and continue to roast for 3-1/2 to 4-1/2 hours. Add more chicken broth to the roasting pan, if necessary, until the turkey is golden-brown and internal temperature reaches 173°F, as measured by a meat thermometer, or when pop-up timer pops. Transfer the turkey to a serving platter and let rest for at least 45 minutes before carving.
Gravy
- Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the shallots, preserved lemons and garlic, and cook until fragrant, about 10 seconds.
- Reduce heat to medium-low. Stir in the fl our, and cook until no lumps remain and a thick paste forms, about 1 minute.
- Increase heat to medium-high. Slowly whisk in the broth and cook, whisking constantly, until gravy thickens, about 2-3 minutes. Reduce heat to medium-low. Stir in the thyme and simmer, stirring occasionally, until fl avors develop, about 10 minutes. Season with salt and pepper, to taste. Garnish turkey with thyme sprigs and lemon slices. Serve with gravy, and enjoy.
