Photo: Sunset Magazine
Roast turkey with rosemary, lemon, and garlic
No-fuss turkey that fills the kitchen with the most wonderful smells!
- 1 turkey (14 to 23 lb)
- 8 sprigs fresh rosemary
- 6 cloves garlic, peeled
- 1 med onion, peeled and cut in 1-in chunks
- 2 lemons, cut in 1-in chunks
Remove giblets from turkey and set aside. Wash turkey with cool water and dry thoroughly.
Fill the body cavity and neck cavity loosely with rosemary, garlic, onion, and lemons. Skewer or sew the skin flap in place. Tie wings in place if not using a V-shaped roasting rack.
- 1/3 cup olive oil
- 3 Tbsp chopped fresh rosemary leaves
- 1 Tbsp shredded lemon peel
- 1 tsp coarse-ground pepper
- salt
Mix everything together in a small bowl. Rub mixture all over the outside of the turkey. Put turkey on rack in roasting pan and roast to an internal temperature of 160° (insert thermometer into thigh). Remove from oven and let rest at least 20 minutes before carving.
| Turkey Weight | Oven Temperature | Time |
|---|---|---|
| 10-13 lb | 350°F | 1½–2¼ hr |
| 14-23 lb | 325°F | 2–3 hr |
| 24-27 lb | 325°F | 3–3¾ hr |
| 28-30 lb | 325°F | 3½–4½ hr |
Servings: Allow one pound uncooked turkey per person for generous servings with leftovers
Credits: Sunset Magazine, November 2002