Thanksgiving Turkey with Lemony Thyme Butter
Thanksgiving is just around the corner, so you better get it together.
Here’s The Neely’s mouthwatering Thanksgiving turkey recipe!
Lemony Thyme Butter 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
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Turkey Ingredients:
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 or water
Gravy Ingredients:
2 cups (or more) turkey or chicken stock
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
Directions:
To make the thyme butter, blend the lemon zest and garlic in a mini-processor (or a regular food processor) until finely chopped. Add the butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process to blend. The butter can be made 2 days ahead. Bring it to room temperature before using.
To roast the turkey, set the rack at lowest position in oven and preheat the oven to 325°F. Transfer 2 tablespoons of the Lemony Thyme Butter to a small bowl; reserve for gravy. Generously season the main turkey cavity with salt and pepper and, using your fingers, coat the cavity with 2 tablespoons of the butter. Starting at neck end of turkey, carefully slide your hand between skin and meat of the breast, thighs, and upper drumsticks to loosen the skin. Spread the Lemony Thyme Butter over the meat of the thighs and drumsticks, below the skin, on both sides. Arrange a few lemon slices under skin. Spread the remaining butter over the breast meat, below the skin. Fill the main cavity with any remaining lemon slices, the parsley, and the rosemary sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
Place the turkey on rack set in a large roasting pan. Rub the outside of the turkey all over with oil; sprinkle with salt and pepper. Pour the stock into pan. Roast turkey until a thermometer inserted into thickest part of thigh registers 165 to 170°F, about 3 hours. Tilt the turkey so the juices from the main cavity run into the pan. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10°). Reserve the juices in the pan.
To make the gravy, scrape the juices and browned bits from the roasting pan into a large glass-measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 12⁄3 cups. Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium- high heat. Add the garlic and shallots; sauté for 2 minutes. Add the flour; whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the 2 tablespoons reserved Lemony Thyme Butter, 2 tablespoons lemon juice, and the sour cream, if desired. Season with salt and pepper.
Serves 10 to 12
The Neely’s Recipes
Cheesy Corkscrews with Crunchy Bacon Topping
Cane Syrup–Glazed Sweet Potatoes with Marshmallow Streusel
Pucker-Up Lemon-Limeade
Momma Daisy’s Banana Pudding
Watch: Wendy’s Hot Sauce Canoe!
Wednesday January 18th, 2012 at 10:35 am
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Tuesday November 9th, 2010 at 7:47 pm
Thanks Giveen Dinner
Monday January 25th, 2010 at 11:35 pm
How u doing Wendy,
I sure would like that recipe for the thanksgiving
dinner from the Neely’s for my Easter dinner ok will appriciate
my printer is’nt working thanks or e-mail it ok.
Sleepless In B-MORE
Thursday November 26th, 2009 at 10:00 pm
I love the Neelys. They show so much love and appreciation for each other.
Keep up the good work and the good food.
Thursday November 26th, 2009 at 10:23 am
Wendy How YOU Doing?
I live in Chicago and I love watching your show. I absolutely adore you, your fashion and the your Hair. I told my girlfriends I have got to find a hair piece like Ms. Wendy’s. I’m not shame girl to rock my wig, I want to try honey blonde…Ooh but i don’t know…LOL
Wendy your show is so FAB, and thank you for the food segments. I am a hugh foodie fan and my tv is always tuned in to the Food Network. You have had some of the Heavy Hitter’s in the food business on your show…AWESOME!!!
I LOVE THE NEELY’s, Ms Paula Dean and Guy Fieri…they are my inspirations. This past summer I had the opportunity to visit the Neely’s restaurant in memphis. we were passing through memphis on our way to taking my grandmother to the family reunion in Mississippi. I was so excited to find their restaurant. When I saw gaelin behind the doors cooking, I just wanted to scream!!! Girl …I was speechless…it was like a celebrity spotting. He came out and sat and talked to our family for a long time. These people are so genuine. He talked about the importance of family and how each generation should teach the next. He told us about their family history and girl…the May cookout. (Ask Gina & Pat). After we finished eatting, Mark Neely the (pit master) showed up and they were so kind to let us take pictures with them. They really made our trip a special one. Since you have Ms. Gina’s number, tell her that I won’t impose this Thanksgiving, but please make room for my family in May (just add 5 more)…and we’ll bring a dish. (LOL). No seriously, I would love to entertain with them.
Off the subject…Ms. Gina, you & pat’s story on chefography is so touching. Cinderella dream’s really do come true
When ever my friends go to Memphis, I send them to the Neely’s. You must try BBQ Nacho’s, it’s the best combination of bbq pork and nacho’s..OMG! Make you wanna smack yo momma, and don’t forget the good ol’ southern fried bologna sandwich! Yes!!!!
Happy Thanksgiving Wendy & warm holiday wishes
From the fabulous…Ms. Lola Falana Scheltens
ps. that mac n cheese is so d’lish…OMG!
Saturday November 21st, 2009 at 6:39 pm
I love your show how u doing!!!!!!!!!!!!!!!!!!!!!
Friday November 20th, 2009 at 1:38 am
Hi, Wendy love your show. It becomes obvious that you get upset when your audeince won’t agree with your opinion.It seems like you get really irritiated. Not a good look. Still supporting your show,just keeping it 100 with you.
Thursday November 19th, 2009 at 6:02 pm
Thank you for showing Kanye West’s picture in Italy with his girlfriend with his pants under his behind. You said it was nasty but I wish you had really BLOWN HIM and all of the MALES who think styling like this is cute – UP! I can not even fix my lips to call them MEN or BROTHERS. I think it shows the basest level of disrespect for themselves and everyone else who sees their raggedy, ignorant behinds and underwear as they walk through the streets and ride public transportation. I feel sexually harassed each time I see a MALE dressed/undressed this way. It shows me that they have no pride, no consciousness and no character. It’s like self-emasculation! How do they expect to move through the world and think anyone will take them seriously. I have never been a fan of Kanye’s but since his mother died he has proven himself to be such a lost ass lamb. But what is the deal with these other sorry souls? Is it a gay thing, a jail thing? Please Wendy re-visit this issue and if other girls, women, boys and men out there agree with me can’t we SHAME these MALES into letting this fad, trend, style or whatever it is, die away. There are so many ways you can express your…whatever without offending the sensibilities of the public. Peace to you. The show is getting stronger and stronger.
Thursday November 19th, 2009 at 3:43 pm
Hello Wendy,i absolutely love your show.watched it for the past 4 days plus more and each and every show is as good as the other.your show is truly what is needed on the network.continue to do your best work.How u Doin!!!!!!!!!!!!!!!!!!!!!!!!I hope to met u one day,and hopefully to attend your great show.
Thursday November 19th, 2009 at 1:03 am
how u doing wendy.
me n my 6month old daughter watch ur show everyday.n when it comes on she goes CRAZY N STARTS jumping around to the song n when u start talking she stops n listens.lol.i thnk she loves ur show more than i.
keep it up.
Wednesday November 18th, 2009 at 8:06 pm
Hi Wendy, I really enjoy your show and also The Nealy’s show also. I just want to thank them for their cooking tips but I really want to thank them for showing that Black Love they show to the world!!!!!
Wednesday November 18th, 2009 at 3:46 pm
I just love your show Wendy and The Neelys. Thanks for sharing these great recipes with your audience.
Wednesday November 18th, 2009 at 1:12 pm
Hey Wendy I simply just love your style and zest for food. The Neelys are adorable and fantastic cooks. I am so looking forward to Thanksgiving at the Givens lol thanks to the wonderful receipes of the Neelys. God Bless and have a great thanksgiving
Wednesday November 18th, 2009 at 12:56 pm
hi wendy u are my friend in my head.i love to watch your show,it”s so funny,i have never done a turkey before,and i am going to try it this thankgiving,and i am looking forward to do so.i will let you know how it came out keep it coming keep it where you got it love you wendy.
Wednesday November 18th, 2009 at 10:46 am
Oh my goodness I love love love to watch the Neelys! I watch them each chance I can…between them and Paula Deen (would love to see them together sometime)…I am glued to the Food Network when they are on.
Love your show Wendy! “How ya doing?”
Kathy