柠檬辣椒烤火鸡

将烤箱预热至425°。将烘烤架放在一个大的边缘烤盘上。使用坚固的家禽剪刀，沿着土耳其骨干的每一侧切割并取出它。用手压扁土耳其，并将其乳房侧面放在制备的烤盘上。

在一个小碗里,用叉子,将黄油with the lemon zest, 1 tablespoon salt and 1 tablespoon pepper. Run your fingers under the breast and leg skin to loosen it, then spread the butter under the skin and over the breast and legs. Brush the turkey all over with olive oil and season generously with salt and pepper. Brush the garlic heads with olive oil and arrange cut side down around the turkey.

烤火鸡和大蒜约1小时20分钟，直到插入土耳其婴儿寄​​存器的最厚部分的即时读取温度计160°。将土耳其转移到雕刻板上，让休息30分钟。将大蒜转移到盘子上。将任何平底锅汁倒入碗中并脱掉脂肪。

雕刻黑肉：Using a large thin knife, cut through the skin that connects one breast half and one of the legs. Pull the leg away from the carcass to expose the ball joint (the joint that connects the leg to the body) and then cut through the joint to release the leg. Cut between the thigh and drumstick to separate them. Put the thigh skin side down on a work surface and, using the tip of your knife, cut around the thighbone to remove it. Flip the thigh meat skin side up and thickly slice the meat across the grain. Transfer the thigh meat and drumsticks to a platter and tent with foil. Repeat with the remaining leg.

雕刻乳房：Using a large thin knife, cut downward along one side of the breastbone, using your other hand to help pull the breast half off the bone in one piece. Transfer the breast half to a carving board and then repeat the process to remove the other breast half. Thickly slice the breast halves crosswise and transfer to the platter. Serve the turkey with the roasted garlic and pan drippings.