Categories: Turkey

Ingredients

• 12-14 lb. whole turkey, reserve giblets, neck, backbone, and ribs for stock
• 1 stick unsalted butter, melted
• Minced zest of 1 lemon
• 1 tbsp each minced fresh sage, rosemary and thyme
• 1 tsp kosher salt
• Black pepper

Directions

1. Set a rack inside a 11 1/2×6 1/2×1-inch baking sheet.

2. Spatchcock turkey, then place on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.

3. Preheat oven to 400.

4. Combine butter, zest, sage, rosemary, thyme and 1 tsp salt.

5. Generously season both sides of turkey with salt and pepper; brush with butter mixture.

6. Roast turkey until cooked through, about 2 hours, covering with foil if turkey gets too dark. Let turkey rest at least 20 minutes before carving. Reserve drippings for gravy.

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