Turkey Cannon Lemonade Turkey

Prep: 10 min

12 oz. lemonade, divided
¼ - ½ C. butter, softened
½ Tbsp. kosher salt
2 cinnamon sticks
1 Tbsp. garlic, crushed
lemon zest
1 onion, quartered
2-3 Tbsp. fresh parsley, chopped
1 turkey (10-15lbs.), thawed

Preheat oven to 450°F. Pour lemonade into turkey cannon until juice starts to come out of the first hole. Insert 2 cinnamon sticks and plug up the top with a piece of onion. Mix butter with garlic, parsley, salt, and lemon zest and 1 Tbsp. of remaining lemonade in a small bowl. Using your hands, gently separate the turkey skin from the meat around the breast area, creating a pocket. With spoon, place butter mixture inside the pocket and spread keeping your hands on top. Push turkey, breast side up on the turkey cannon until it is secure. Rub the top of the turkey with oil and season with salt and pepper. Insert meat thermometer into the thickest part of the breast. Place turkey into preheated oven for 15 minutes or until skin is nicely browned. Reduce heat to 350°F and cook until thermometer reaches 165°F. Remove from oven and let rest 15-20 minutes.