Lemon Garlic Roasted Turkey Recipe

• 1 Whole turkey, fresh or frozen, thawed
• 1/3 Cup freshly squeezed lemon juice
• 3/4 Cup extra virgin olive oil
• 6 to 8 Cloves fresh garlic, peeled
• 1 tbsp Lemon zest
• 1 tsp Freshly ground black pepper
• As needed parsley or other fresh herbs
• As needed lemon wedges
• 1 tsp Salt

• Preheat the oven to 325 degrees F.
• Remove giblets and neck from turkey.
• Wash turkey with cold running water and drain well.
• In a blender, combine lemon juice and olive oil.
• While blending, drop in garlic cloves one at a time and slowly add lemon zest, blend till mixture is pureed.
• Inject marinade into all parts of the thawed turkey with an injector, strain marinade if it is too thick to pass through the injector.
• Lightly rub the turkey to distribute marinade.
• Place turkey in a big plastic bag, close the bag and refrigerate it overnight.
• Take out the turkey and drain excess marinade.
• Scrape off the excess marinade and discard.
• Fold the neck skin and fasten to the back with 1 or 2 skewers and fold the wings under the back of the turkey and return the legs to tucked position.
• Place the turkey, breast side up, on a rack in a big shallow roasting pan.
• Massage the turkey with salt and pepper.
• Insert the oven-safe meat thermometer into the thickest part of the thigh, carefully so the pointed end of the thermometer does not touch the bone.
• Roast the turkey in the preheated oven for about 3-3/4 hours.
• During the final hour of roasting time, baste it with pan drippings.
• If essential, loosely cover it with the foil to prevent excessive browning.
• Continue roasting till the thermometer registers 170 degrees F in the breast or 180 degrees F in the thigh.
• Remove the turkey from the oven and allow it to rest for about 15 to 20 minutes before carving.
• Put it on a warm large platter and garnish it with the fresh herbs and lemon wedges.