Preserved Lemon Rosemary Turkey

Directions

• Preheat oven to 400°F.
• Place turkey, breast side up, on a rack set inside a large, shallow roasting pan. Let sit at room temperature for 1 hour.
• Meanwhile, make roasted garlic. Use a serrated knife to cut ½-inch off the top of one garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Roast on a baking sheet for 35-40 minutes, or until cloves are soft and lightly caramelized. Let cool. Increase oven to 450°F.
• Squeeze garlic cloves into the bowl of a food processor, along with Danish Rosemary butter, preserved lemon rind, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Process until smooth and combined.
• Pat turkey dry and use your fingers to loosen skin on the breast. Work half of the butter under skin, spreading evenly over both breasts. Smear outside of turkey with the remaining half of butter.
• Season the cavity with salt and pepper. Place the rosemary, lemon halves, and remaining garlic head in the cavity. Tie legs together with kitchen twine and pour 1 cup water in the roasting pan.
• Roast turkey until skin is mostly golden brown, about 30 minutes.
• Reduce oven temperature to 300°F and continue to roast turkey, basting with olive oil every 30 minutes, until an instant-read thermometer inserted into the thickest part of the breast near the neck registers 160°F, 2½ to 3 hours. Remove from the oven, tent with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve.