Lemon-Thyme Roasted Turkey with Cider Gravy

Instructions

• Preheat oven to 325F.

• Pat turkey dry. Tuck wings under turkey and tie legs together with kitchen twine.

• Combine butter, lemon zest, 1 tsp each thyme and marjoram and spread all over turkey and under the skin on the breast.

• Season turkey all over with salt and pepper. Tuck lemon, onion, and extra sprigs of thyme and marjoram inside the cavity. Place turkey on a rack inside a roasting pan, cover with a sheet of parchment paper and then cover pan tightly with aluminum foil. Roast for 2 hrs, 45 min.

• Remove foil and parchment paper, turn oven to 425F and roast for 45 min or until skin is golden brown and a meat thermometer inserted into the thigh reads 170F.

• Remove turkey to a carving board. Cover loosely with foil and let rest 30 min. Drain pan juices into a gravy separator or measuring cup and spoon off most of fat.

• Straddle roasting pan over two burners set to medium-high. Add cider and bring to a boil, scraping up any bits stuck to the bottom of the pan. Simmer for 4 min, or until reduced by half.

• Whisk flour with 1⁄4 cup chicken stock and set aside. Add remaining chicken stock and turkey juices to pan and bring to a boil.

• Whisk in reserved flour mixture and boil for 2 min, or until thickened. Add soy sauce to taste and let simmer 4 min. Carve turkey and serve with cider gravy.