recipe

Lemon Pepper Thanksgiving Turkey with Cranberry Sauce

5.0

Ingredients

Turkey
10-16
pound turkey
Seasoned Butter
1
stick unsalted butter, softened
 
juice from 1/2 lemon
1
tablespoon lemon zest
1
tablespoon black pepper
1
garlic cloves, minced
2
teaspoons salt
1/2
tablespoon fresh thyme, chopped
Cranberry Sauce
1/2
tablespoon orange zest
1
cup sugar
1
cup water
12
ounces cranberries
1
pinch of ground cinnamon
1
pinch of salt

Directions

2

Remove turkey giblets and neck. Then rinse the bird thoroughly and pat dry with paper towels.

3

Whisk together all Seasoned Butter ingredients in a bowl.

4

Loosen turkey skin with fingers by working hand in between the breast and skin. Place 2 tablespoons of seasoned butter under the skin of each breast and brush remaining butter on the outside of the turkey.

5

Place turkey in The Big Easy® fryer and insert an Instant Read Digital Thermometer in the deepest section of the breast. Cook until internal temperature reaches 165°F.

6

Pour all Cranberry Sauce ingredients into a sauce pan, mix together and boil for 15 minutes. Set aside at room temperature until turkey is ready to serve.

7

Remove turkey from The Big Easy® fryer and let rest for 10 minutes before serving.

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