Gina: These days, with both of us being so busy, Pat usually smokes our holiday hams and turkeys at the restaurant (what can I say, it’s a perk of being in the barbecue business), but when we first got married we prepared them at home. Pat and I are holiday people. We love Thanksgiving and Christmas and all the festive traditions associated with each day. It’s a special time of year for our families, and Lord knows we have a lot to be thankful for. When it comes to the holiday table, I want the flavor and presentation of everything to be the best. With this bird you can’t go wrong. We’ve been serving it on the Neely holiday table for decades. We hope you enjoy this recipe as much as we do. The flavor, the juicy texture, and, most important, the love that inspires it are simply unbelievable.

　　

Ingredients

serves 10 to 12

　　

Lemony thyme butter

Zest of 1 large lemon

　　4 garlic cloves

　　1 cup butter, at room temperature

　　2 tablespoons Dijon mustard

　　Juice of 1 large lemon

　　1 bunch scallions, finely chopped

　　2 tablespoons chopped fresh thyme leaves

　　2 tablespoons paprika

　　2 teaspoons salt

　　1 teaspoon freshly ground black pepper

　　

Turkey

One 14- to 16-pound turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved for stock)

　　Kosher salt

　　Freshly ground black pepper

　　3 lemons, cut into 1/8-inch-thick slices

　　4 fresh flat-leaf parsley sprigs

　　2 fresh rosemary sprigs

　　2 tablespoons olive oil

　　2 cups turkey stock, Chicken Stock (page 28), or water

　　

Gravy

2 cups (or more) turkey or chicken stock (page 28)

　　2 garlic cloves, thinly sliced

　　2 shallots, finely chopped

　　3 tablespoons all-purpose flour

　　2 tablespoons Lemony Thyme Butter

　　2 tablespoons fresh lemon juice

　　1/2 cup sour cream (optional)

　　Kosher salt

　　Freshly ground black pepper

　　

Step 1

To make the thyme butter, blend the lemon zest and garlic in a mini-processor (or a regular food processor) until finely chopped. Add the butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process to blend. The butter can be made 2 days ahead. Bring it to room temperature before using.

　　

Step 2

To roast the turkey, set the rack at the lowest position in the oven and preheat the oven to 325°F.

　　

Step 3

Transfer 2 tablespoons of the Lemony Thyme Butter to a small bowl; reserve for gravy. Generously season the main turkey cavity with salt and pepper and, using your fingers,coat the cavity with 2 tablespoons of the butter. Starting at the neck end of the turkey, carefully slide your hand between skin and meat of the breast, thighs, and upper drumsticks to loosen the skin. Spread the Lemony Thyme Butter over the meat of the thighs and drumsticks, below the skin, on both sides. Arrange a few lemon slices under the skin. Spread the remaining butter over the breast meat, below the skin. Fill the main cavity with any remaining lemon slices, the parsley, and the rosemary sprigs. Tie the legs together loosely to hold shape. Tuck the wing tips under.

　　

Step 4

Place the turkey on a rack set in a large roasting pan. Rub the outside of the turkey all over with the oil; sprinkle with salt and pepper. Pour the stock into the pan. Roast the turkey until a thermometer inserted into thickest part of thigh registers 165 to 170°F, about 3 hours. Tilt the turkey so the juices from the main cavity run into the pan. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10°). Reserve the juices in the pan.

　　

Step 5

To make the gravy, scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.

　　

Step 6

Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic and shallots; sauté for 2 minutes. Add the flour; whisk until golden, about 4 minutes. Add the degreased pan juices and 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the 2 tablespoons reserved Lemony Thyme Butter, 2 tablespoons lemon juice, and the sour cream, if desired. Season with salt and pepper.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.