This is such a strange time. This pandemic has taken a toll on the world. Emotionally, physically, financially, and mentally. It’s strange not being able to spend the holidays with family and friends. It’s honestly hard to even look forward to the holidays knowing its more or less “just another day” at home. With that being said, I wanted to make the holiday extra special, even if we can’t spend it with our family. We are planning on renting a little house close by to make it a staycation. We are still making a Thanksgiving meal, but we are doing it a little differently this year just so we feel a little more excited and grateful for what we have. Below I am sharing my absolute favorite EASY turkey recipe. This recipe is from Ina Garden and honestly you can’t mess it up. It has a crispy skin, but it’s still juicy on the inside. Scroll down for the recipe!

Happy Thanksgiving!

Ingredients

1/4 pound (1 stick) unsalted butter

2 large lemons (1 lemon, zested and juiced, 1 just halved)

1 teaspoon chopped fresh thyme leaves

1 organic Butcher Box fresh turkey (10 to 12 pounds)

Kosher salt

Black pepper

1 large bunch fresh thyme

1 Spanish onion, quartered

1 head garlic, halved crosswise

Directions

1. Preheat the oven to 350 degrees F.

2. Melt the butter in a small saucepan. Add the zest and juice of one lemon and 1 teaspoon of thyme leaves. Set aside.

3. Take the giblets out of the turkey and wash the turkey inside and out with warm water. Remove leftover pinfeathers and pat the outside completely dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme leaves, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey so they don’t burn.

4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. If your turkey is getting too dry, add 1/2 cup of water or turkey or vegetable stock to the roasting pan and spoon some of the drippings over the top of the turkey to keep it moist. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before serving.

5. Place the turkey in the middle of a large platter and surround with herbs, lemon slices, or cranberries. Slice the turkey and serve immediately.

Original Recipe courtesy Ina Garten

This post is a promotion with Butcher Box.

As always all thoughts are my own. #butcherboxpartner