Slathered with butter, dressed with thyme and stuffed with onions and lemons, this slow-roasted turkey is rich with flavor, succulent and wonderfully easy to make. Remember to begin preparing this turkey approximately fourteen hours in advance. In our home, we typically serve Thanksgiving dinner during mid-afternoon at about 2:00, so I typically begin slow roasting the turkey at about midnight the night before.
- 1/2 cup ghee
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh sage
- 1 fresh organic turkey (about 16 to 18 lbs, giblets removed and reserved for another purpose)
- 2 large onions (quartered)
- 2 large lemons (quartered)
- 1 1/2 cups white wine
Preheat oven to 225 degrees Fahrenheit.
Rinse the turkey and pat it dry. With a butter knife, loosen the skin of the turkey from the flesh of the breast. Spread the herb butter between the skin and the meat of the turkey breast, and place the seasoned turkey. Place quartered onion in the baking dish alongside the turkey breast. Season with unrefined sea salt and freshly ground black pepper as it suits you.
Stuff the turkey’s cavity with lemons, onions and any additional herbs of your choice. Pour wine into the pan.
Truss the turkey and slow roast for approximately twelve hours, tented with parchment paper or foil. Baste every 2 to 3 hours. Increase the heat to 375 degrees and continue roasting for one and one-half hours or until the skin is a rich brown and the meat has reached an internal temperature of at least 185 F. Allow the turkey to rest for 30 minutes prior to carving.