Turkey is a great source of protein, especially when it is from a bird that is organic, free of antibiotics and hormones and raised free-range in a pasture, not in feed lots. Try this turkey recipe for the perfect Thanksgiving protein.
The Turkey
Ingredients
- One 15 lb whole organic, free range turkey, preferably fresh
- ¾ cup extra virgin olive oil
- 1/3 cup freshly squeezed lemon juice
- 6-8 cloves fresh garlic, peeled
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Lemon wedges
- Parsley and other fresh herbs
Preparation
- Remove giblets and neck from turkey; reserve. Rinse turkey with cold running water and drain well.
- In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed.
- Using an injector, inject marinade into all parts of the thawed turkey (strain marinade if it is too thick to pass through the injector.)
- Gently massage turkey to distribute marinade.
- Place turkey in a large plastic bag (cooking bag or food service grade plastic bag). Close bag and refrigerate overnight.
- Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do not re-use marinade to baste the turkey.
- Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
- Place turkey, breast side up, on a rack in a large shallow (about 2½ inches deep) roasting pan. Rub turkey with salt and pepper.
- Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
- Roast the turkey in a preheated 325°. Oven about 3¾ hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning.
- Continue roasting until the thermometer registers 180° in the thigh, or 170° in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
- Place on a warm large platter and garnish with fresh herbs and lemon wedges.
What are you planning to serve as a protein for Thanksgiving?
Sockeye Salmon, Jumbo Shrimp and Halibut
Hello: Your marinade for turkey is very interesting. in it you include lemon – it has always been my understanding that adding the acid from lemon to fowl breaks down the meat. Resulting in a loss of nutrients.
Donna