This version of Turkey dish is absolutely amazing. Try it for the holidays, or for any occasion!
Ask your butcher for turkey pieces. Because we don’t stuff our bird with the stuffing, this is a simpler way of cooking this bird.
Allow 2/3 pound per person when purchasing a bone-in turkey breast, which usually weighs between 4 and 8 pounds (4 pounds for each 6 people)
Allow 1/2 pound per person when purchasing a boneless turkey breast or roast, which usually weighs between 4 and 8 pounds (4 pounds for each 8 people).
Lemons ( 2 lemons per 4lbs of Turkey)
Rub Olive oil and Thyme all over the Turkey.
Sprinkle with a little salt.
Cut lemons in half and squeeze lemon juice all over the Turkey.
Place the squeezed lemons cut side down in the pan around the Turkey.
The general rule seems to be 20 minutes per pound of Turkey.
If you own a meat thermometer, then your internal temperature of a cooked bird is 165º F minimum.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Let the cooked turkey rest for around 10 to 15 minutes before slicing and serving!