BR-2 Dome Oven Recipe - Lemon & Thyme Roasted Turkey

With this holiday season just around the corner, make life easier on yourself in the kitchen.  Use your BR-2 Dome Oven to make this delicious roasted turkey and save yourself up to 2 hours of cooking time in the kitchen!

BR-2 Dome Oven Turkey Final Result

For the Turkey:

1 Fresh Turkey (up to 22 lbs)

Kosher Salt

Fresh Ground Black Pepper

1 large bunch thyme

1 lemon

For the Butter:

1 garlic clove

1 tablespoon salt

 2 stick (1 cup) unsalted butter, softened

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme

 2 tablespoons grated fresh lemon zest

 1 lemon juiced

 1/4 teaspoon black pepper

Preparation:

Mince garlic and add to a food processor along with remaining ingredients and blend.

Chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before using.

Cooking Instructions:

Preheat your BR-2 Dome Oven to 375 degrees F (about 5-6 minutes).

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub lemon-thyme butter over breast meat under skin. Sprinkle The skin liberally with salt and pepper.

Tie the legs together with string and tuck the wing tips under the body of the turkey.  This is important help keep the parts of the turkey from being too close or contacting the side of the lid during roasting.

Roast the turkey at 375F until the juices run clear when you cut between the leg and the thigh (approximately 9-10 minutes per lb).  US FDA recommends to cook turkey to an internal temperature of 180F and stuffing to 165F.  

If you prefer a browner turkey, increase the temperature to 400F for the last 45 minutes and roast it for a little longer. 

During the roasting process, it is OK to occasionally lift the lid to check on the cooking process.  If you notice any areas that are cooking too quickly, you can place a small piece of foil over that area to keep it from getting overcooked.

Once done, remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. 

Slice the turkey and serve.

2 comments

Rick Foster

Did a “test run” Sunday on a 15lb Turkey. You won’t believe how much drippings you end up with in the bottom tray. In addition, as it cooled, there is very little fat in the drippings. I anticipate a lot of delicious gravy. You will never get this much pure gravy drippings from cooking a turkey in a conventional oven! Enjoy!

Michael S.

Really looking forward to trying this on the Thanksgiving turkey this coming week!

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