1/2 cup
(1 stick) unsalted butter, room temperature, plus 1/4 cup (1/2 stick), melted,
for basting
1/4 cup
finely chopped fresh sage
2
teaspoons freshly grated lemon zest
1
teaspoon paprika
1
12–14-pound turkey, patted dry
Kosher
salt and freshly ground black pepper
2
lemons, quartered
Set a rack inside a large heavy roasting pan. Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.
Set a rack inside a large heavy roasting pan. Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.
Starting
at neck end of turkey, loosen the skin of the breast by gently sliding your
fingers underneath. Work half of lemon-sage butter under skin. Loosen skin
around legs and thighs; work remaining lemon-sage butter under skin. Season
turkey inside and out with salt and pepper and stuff with lemons. Transfer
turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
Let
turkey stand at room temperature for 1 hour. Preheat oven to 375°F. Pour hot
water into pan to a depth of 1/4". Roast turkey, basting occasionally with
remaining 1/4 cup butter, for 1 hour. Using paper towels, flip turkey; roast,
basting occasionally, until an instant-read thermometer inserted into thickest
part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to a platter. Let
rest for at least 20 minutes before carving.
Makes 10-12 Servings
Bon Appétit
November 2011
