Monday Munchies - Accidental Turkey

So today, I'm giving you a recipe for the hero of the thanksgiving dinner menu - Mr. Turkey!  Now, I have a confession to make...I've actually never made this recipe.  However, before you quit reading, my roommate made it for a summer thanksgiving meal (cause one thanksgiving a year really isn't enough), and it was some of the best turkey I had ever eaten.  Roasting it at such a high temperature for an hour makes the skin nice and crispy, which I love!  And the spice blend is absolutely delicious, the lemon zest and rosemary just make it!  So, if you're looking for something new to adorn your thanksgiving table this year, give this turkey recipe a try!

Accidental Turkey
Kosher salt
1 T. minced fresh rosemary leaves
Grated  zest of 1 lemon
1 (12-14 pound) fresh turkey
1 large yellow onion, unpeeled and cut into eighths
1 lemon, quartered
8 sprigs fresh thyme
4 T (1/2 stick) unsalted butter, melted
Freshly ground black pepper

Directions:
Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest.  Wash the turkey inside and out, drain it well, and pat it dry with paper towels.  Sprinkle 1 T of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs.  Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap.  Refrigerate for one or two days.  The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge.  The skin will dry out and turn a little translucent.

Preheat the oven to 450 degrees.  Be sure your oven is very clean!

Place the onion, lemon, and thyme in the cavity.  Tie the legs together with kitchen string and tie the wings close to the body.  Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes, placing it in the oven legs first.  Lower the temperature to 325 degrees and roast it for about another hour, or until 165 degrees for the breast and 180 degrees in the thigh on an instant read thermometer.  Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes.  Carve and serve with the pan juices.

Recipe Source: Barefoot Contessa Foolproof Recipes You Can Trust