5 Hours 5 Minutes
cup butter, softened
tablespoons chopped fresh parsley
tablespoon chopped fresh thyme
teaspoon freshly ground pepper
(10 to 16-pound) JENNIE-O® All Natural* Fresh Whole Turkey
garlic bulbs, halved
In small bowl, combine butter, parsley, thyme and pepper.
Inserting your hand under turkey skin, separate skin from flesh across turkey breast and legs; rub with butter mixture. Secure skin with toothpicks.
Fill cavities with lemons and garlic. Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast 4-¼ to 4-¾ hrs or until timer pops up and turkey is fully-cooked, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.