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12 lb turkey (Anything from 11-15 lbs will work, but bake time will vary – see below) Salt & Pepper for the inside and outside of the bird 1 cup (2 sticks or 226 grams) unsalted butter, softened 2 Tbsp olive oil (not extra virgin), plus more to drizzle the top 4 Tbsp fresh lemon juice (from 1 large lemon), plus 1/2 Tbsp lemon zest 3 large garlic cloves, pressed 1/4 cup freshly chopped parsley 1/2 Tbsp salt (I used sea salt) 1/2 tsp black pepper, freshly ground For the Turkey Stuffing: 1 large onion, quartered (no peeling) 4 garlic cloves, halved (no peeling) 1/2 bunch parsley 1 lemon, quartered What you’ll need: Kitchen String Heavy duty foil A heavy roasting pan that accommodates your bird, but isn’t over-sized A temperature probe (to ensure a fully-cooked turkey) Many of you have asked about using a larger turkey. One of my readers, Shannon, shares her experience with a 23 pound turkey (Thanks Shannon!): “Used this recipe last night with a 23 pound turkey and it was superb!! I used 3 sticks of butter instead of the 2, about 1 cup of parsley, kept the zest and juice of 2 lemons and quartered them for the stuffing. Kept 1 large onion peeled & largely sliced, used about 8 cloves of garlic peeled and sliced in half. Cooked at 430 for 20 minutes and then 350 for about 5 1/2 hours, basting occasionally. I used the tin foil hat and had to made a couple other tin foil accessories for the legs that started to scorch. Took the tin foil hat off when it had 10 minutes of cook time left to ensure a nice browned top. Had tons of drippings to make a delicious gravy with. Will use this recipe every year! So flavorful and yummy. Thank you” Required Prep for Roast Turkey Recipe: *If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting. *Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey. *Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey. *Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out. In a medium bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, and 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with a fork until well combined (the lemon juice doesn’t easily stir into butter, but keep mixing and it will happen after a few minutes). This mixture was adapted from Gordon Ramsay’s Christmas Turkey video and it’s wonderful. Take a whiff of it; you’ll fall in love with how fresh it smells! Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin.

INTO JAPANESE

12ポンド七面鳥（ 11 ～ 15ポンドのものはすべて効果がありますが、焼き時間は異なります。下記参照） 鳥の内側と外側の塩と胡椒 無塩バター1カップ（スティック2本または226グラム）、軟化 オリーブオイル大さじ2 （エクストラバージンではありません）、さらに上にふりかけるためにもっと 新鮮なレモンジュース大さじ4 （レモン大さじ1 ）、レモン皮大さじ1/2、 ニンニク大さじ3

BACK INTO ENGLISH

12 pounds of turkey (anything between 11 and 15 pounds works, but the cooking time varies.See below) Salt and pepper on the inside and outside of the bird 1 cup unsalted butter (2 sticks or 226 grams), softened 2 tablespoons olive oil (not extra virgin), thick

INTO JAPANESE

12ポンドの七面鳥（ 11 ～ 15ポンドのものが有効ですが、調理時間は異なります。下記参照） 鳥の内側と外側の塩胡椒 無塩バター1カップ（スティック2本または226グラム）、軟化 オリーブオイル大さじ2 （エキストラバージンではない）、厚め

BACK INTO ENGLISH

12 pounds of turkey (between 11 and 15 pounds) is effective, but cooking times vary.See below) Salt and pepper on the inside and outside of the bird 1 cup unsalted butter (2 sticks or 226 grams), softened 2 tablespoons olive oil (not extra virgin), thick

INTO JAPANESE

12ポンドの七面鳥（ 11 ～ 15ポンド）が有効ですが、調理時間は異なります。下記参照） 鳥の内側と外側の塩胡椒 無塩バター1カップ（スティック2本または226グラム）、軟化 オリーブオイル大さじ2 （エキストラバージンではない）、厚め

BACK INTO ENGLISH

A 12-pound turkey (11-15 pounds) is effective, but the cooking time varies.See below) Salt and pepper on the inside and outside of the bird 1 cup unsalted butter (2 sticks or 226 grams), softened 2 tablespoons olive oil (not extra virgin), thick

INTO JAPANESE

12ポンド（ 11 ～ 15ポンド）の七面鳥が有効ですが、調理時間は異なります。下記参照） 鳥の内側と外側の塩胡椒 無塩バター1カップ（スティック2本または226グラム）、軟化 オリーブオイル大さじ2 （エキストラバージンではない）、厚め

BACK INTO ENGLISH

A 12 lb (11-15 lb) turkey is effective, but the cooking time varies.See below) Salt and pepper on the inside and outside of the bird 1 cup unsalted butter (2 sticks or 226 grams), softened 2 tablespoons olive oil (not extra virgin), thick

INTO JAPANESE

12ポンド（ 11 ～ 15ポンド）の七面鳥が有効ですが、調理時間は異なります。下記参照） 鳥の内側と外側の塩胡椒 無塩バター1カップ（スティック2本または226グラム）、軟化 オリーブオイル大さじ2 （エキストラバージンではない）、厚め

BACK INTO ENGLISH

A 12 lb (11-15 lb) turkey is effective, but the cooking time varies.See below) Salt and pepper on the inside and outside of the bird 1 cup unsalted butter (2 sticks or 226 grams), softened 2 tablespoons olive oil (not extra virgin), thick