Lemon Rosemary Roast Turkey
Thanksgiving is just a few days away. Are you ready? I think I am. I still have to go grocery shopping for the big day. I’m such procrastinator, I always wait until the last minute to go shopping, like Wednesday afternoon. Fortuneately all of our grocery stores stay very stocked with all the basics you need for your Thanksgiving Day Feast.
We’re hosting a small Thanksgiving Day dinner again this year. I’ve hosted every year for quite some time now, and I can’t say every Thanksginng was filled with perfectly cooked Turkeys and sides, but I tried. I think even the most experienced cooks are bound to make mistakes. I mean there’s so many distractions. There’s friends and family to catch up with, the wine is flowing, and so much fun to be had. How can you make sure every dish is perfect? I think it’s impossible.
But of all the little mistakes we’ll make cooking our Thanksgiving Day feasts, undercooking the turkey is not something that should happen. I mean who wants to give everybody food poisoning? Not me. That’s why I rely on these simple Pop Up® Timers for my turkeys. These little automatic thermometers pop when the turkey has reached the correct temperature. They’re so easy!
The turkey recipe shown in the video above is very similar to one of my favorite ways to roast a turkey. Simply stuffing the turkey with fresh rosemary, lemon and onion is so simple, and so delicious. You can add any type of seasoning you like. For my recipe, I just used salt and pepper. There’s a beauty to the simplicity of this recipe.
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Yield: Serves 4
Lemon Rosemary Roast Turkey
1 whole fresh or defrosted Turkey
3 lemons, cut in wedges
1 large onion, cut in chunks
1 large bunch fresh rosemary
salt and pepper
2 cups chicken broth, white wine or water
1 Pop Up® Disposable Cooking Thermometer
Heat oven to 350°. Rinse turkey and pat dry. Liberally rub with olive oil all over. Sprinkle salt pepper all over bird and add salt and pepper to the cavity of the bird. Add lemons, onion and rosemary to the cavity of the bird. Put the rest of the ingredients that won't fit in the cavity of the bird in the bottom of the roasting pan.
Place the Pop Up® Disposable Cooking Thermometer in the thickest part of the turkey as shown in the video above. Add chicken broth, wine or water to the bottom of your fasting pan.
Bake turkey for approximately 20 minutes per pound at 350°. Turkey is done when thermometer pops up.
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
This post sponsored by Volk Enterprises. All opinions 100% mine.