Roast Turkey with Rosemary, Garlic, and Lemon infused olive oil

*tap, tap, tap*

Is this thing on?


WOW, it has been way too long since I've had a chance to sit down and blog. In fact, it's been way too long since I've had a chance to really do anything in the kitchen that has been "blog worthy" either. I know that is no excuse to leave you hanging though. Just hear me out! You see, three pretty cool things happened in the absence since my last post...

1. I turned thirty! Okay, so that's not that cool but it was a hell of a good time ;)




2. My blog turned three! Since we all missed the celebration, I think I'll drum up some fun here in the next few weeks to celebrate.



3. I started grad school! Again, maybe not cool but definitely a massive commitment that has been eating up my free time. A very exciting experience though, so I hope you'll all stay with me and I regain my blog-footing.
   

Alright, enough of the excuses. Let's talk about Thanksgiving! I hope you all had a fantastic holiday and finally made your way through all of the leftovers. This was my first time hosting Thanksgiving so I decided to really give it my all when it came to this beautiful (and MASSIVE 22 pound!) turkey. Who better to turn to than Martha Stewart for a little hosting guidance?

Ingredients:

• 1 whole turkey, thawed if frozen, neck and giblets removed, and rinsed and patted dry



• 1 cup extra-virgin olive oil



• 4 sprigs fresh rosemary leaves (2 minced, 2 whole)
  


• 2 garlic clove, minced
  


• 7 wide strips lemon zest (from 1 large lemon)



• Coarse salt and ground pepper
  


• 2 large yellow onions, cut into 8 wedges each (16 total)
  
  
  

Directions:

• Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third.



• In a small saucepan, heat oil, minced rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.



• Season inside of turkey with salt and pepper. Loosely fill the large cavity with 8 wedges of onion, the remaining two rosemary sprigs, and one half of the lemon.



• Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
  


• Place the remaining 8 onion wedges and other half of the lemon (cut into fourths) in a heavy-bottomed roasting pan. Set a roasting rack over onion and lemon and place turkey on top.



• Roast until turkey is golden brown, 45 minutes to an hour.



• Reduce heat to 325 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until a thermometer inserted in thickest part of a thigh reads 165 degrees, (add some water if pan becomes dry).
  

Wow, who knew such a simple prep process could make for such a moist and flavorful turkey! My family raved about how delicious this turned out. Granted, they would have told me it was good regardless, but since they went on and on I'll take it as the honest truth ;) I highly recommend giving this treatment to your next holiday bird, it was fantastic.

On an unrelated note... it feels good to be back!