Thanksgiving Turkey with Lemony Thyme Butter

Name: Thanksgiving Turkey with Lemony Thyme Butter
Yield: serves 10 to 12
Ingredients: Zest of 1 large lemon; 4 garlic cloves; 1 cup butter, at room temperature; 2 tablespoons Dijon mustard; Juice of 1 large lemon; 1 bunch scallions, finely chopped; 2 tablespoons chopped fresh thyme leaves; 2 tablespoons paprika; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; One 14- to 16-pound turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved for stock); Kosher salt; Freshly ground black pepper; 3 lemons, cut into 1/8-inch-thick slices; 4 fresh flat-leaf parsley sprigs; 2 fresh rosemary sprigs; 2 tablespoons olive oil; 2 cups turkey stock, Chicken Stock (page 28), or water; 2 cups (or more) turkey or chicken stock (page 28); 2 garlic cloves, thinly sliced; 2 shallots, finely chopped; 3 tablespoons all-purpose flour; 2 tablespoons Lemony Thyme Butter; 2 tablespoons fresh lemon juice; 1/2 cup sour cream (optional); Kosher salt; Freshly ground black pepper

December 9, 2011

Gina: These days, with both of us being so busy, Pat usually smokes our holiday hams and turkeys at the restaurant (what can I say, it’s a perk of being in the barbecue business), but when we first got married we prepared them at home. Pat and I are holiday people. We love Thanksgiving and Christmas and all the festive traditions associated with each day. It’s a special time of year for our families, and Lord knows we have a lot to be thankful for. When it comes to the holiday table, I want the flavor and presentation of everything to be the best. With this bird you can’t go wrong. We’ve been serving it on the Neely holiday table for decades. We hope you enjoy this recipe as much as we do. The flavor, the juicy texture, and, most important, the love that inspires it are simply unbelievable.

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