A Week of Thanksgiving

Thanksgiving is one of my favorite holidays simply because it's filled with family, friends, and great food. So, over the next five days I will be posting some of my favorite Thanksgiving recipes, decor, and other ideas for a Thanksgiving feast to remember.

There are many ways to cook a turkey, but this partuclar recipe renders a gorgeous golden diplay that is easy on the eyes, juicy, and delicous.

Day one...

Lemon Roasted Turkey

Ingredients and Tools Needed 
1 Giant Oven Rack Roaster / Turkey Pan 1 lb Butter 
1 TBS Herbs de Provence 
Salt 
Pepper 
Minced Garlic 
2 Medium Yellow Onions 4 Stocks Celery 
4 Lemons 
Fresh Thyme 
Fresh Rosemary 
Fresh Sage 
Cheese Cloth 
Bundle herbs together (Sage, Rosemary, and Thyme) and tie with small piece of roasting string. 
Cut 4 celery stocks in half, two lemons in half, and two medium onions in quarters as well and stuff the turkey with all of these ingredients along with two 1/4 lb sticks of softened butter. Use turkey pins to close all open areas to keep the turkey together nicely.

Rub and cover all areas of the turkey with softened butter, Herbs de Provence, minced garlic, and a little salt and pepper.

Cut one lemon in half and squeeze the lemons on top of the turkey allowing the lemon juice to drain into the pan and then place the lemons into the pan as well.

Cover the Turkey with cheese cloth and pour the last stick of melted butter on top coating the cheese cloth. Place it into the oven. The amount of time will vary based on the size of the bird so reference the information on the packaging of the turkey.

Baste the Turkey every half hour with the juices in the pan.

Once finished remove the Turkey from the oven and gently remove the cheese cloth. Cut lemons and use fresh herbs for garnish on the plate as well as in the opening of the turkey.

Photographs by Maring Visuals