Time: 3 hours 20 minutes
Complexity: easily
Servings: 8

It's no wonder everyone loves time-tested recipes, and Ina Garten's turkey is no exception. She stuffs the bird with fresh thyme and lemon halves to ensure the meat is thoroughly infused with a subtle flavor.

Ingredients:

• 1 chilled turkey (4.5 - 5.5 kg)
• 110 g butter
• Zest and juice of 1 lemon
• 1 large bunch fresh thyme, plus 1 teaspoon chopped fresh thyme leaves
• Salt, ground black pepper
• 1 whole lemon, cut in half
• 1 onion, cut into quarters
• 1 head of garlic, cut in half crosswise

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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turkey, onions, garlic, lemon juice, thyme

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  Melt the butter in a small saucepan. Add the lemon zest and juice and a teaspoon of thyme leaves.
  
  Remove the turkey's giblets and rinse it inside and out. Trim off any excess fat and feathers, and pat dry. Place the turkey in a large baking dish. Season the inside generously with salt and pepper.
  
  Stuff the turkey with a bunch of thyme, lemon halves, onion quarters, and garlic. Brush the outside of the turkey with the butter mixture and season with salt and pepper. Tie the legs together with string and tuck the wing tips under the turkey.
Step 2
• Roast the turkey for about 2.5 hours, until the juices run clear from the cut between the leg and thigh. Transfer the turkey to a cutting board and cover with aluminum foil. Let rest for 20 minutes.
  
  Slice the turkey and serve.

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