Introduce turkey to Spring with this lemon-herb recipe. The perfect Spring combination of thyme and lemon is sure to brighten the palate and your table.

TOTAL TIME: Prep: 30 min. Bake: 2-1/4 hours + standing

MAKES: 14-16 servings


  • 1/2 cup butter, melted
  • 3 Tbsp lemon juice
  • 2 tsp grated lemon peel
  • 1 tsp minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 turkey (14 to 16 pounds)
  • 2 tsp salt
  • 2 tsp pepper
  • 1 medium lemon, halved
  • 1 medium onion, quartered
  • 14 garlic cloves, peeled
  • 24 fresh thyme sprigs
  • 1 Tbsp all-purpose flour
  • 1 turkey-size oven roasting bag


  1. Preheat oven to 350° F.
  2. In a small bowl, combine the butter, lemon juice, lemon peel, and thyme. Set aside.
  3. Pat turkey dry and sprinkle salt and pepper over skin and inside cavity; brush all over with lemon-butter mixture.
  4. Place the lemon, onion, garlic, and thyme sprigs inside cavity. Tuck wings under turkey; tie drumsticks together.
  5. Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
  6. Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes, covered with foil tent, before carving.


Recipe from Taste of Home