6 medium garlic cloves
1/4 cup fresh rosemary , coarsley chopped
1 whole turkey, raw (10 to 13 pounds)
1 tbsp olive oil (or salad oil)
1 medium lemons , cut in half
5 pinch fresh rosemary (4 to 6 inch long sprigs)
Finely chop 3 garlic cloves and mix with rosemary.
Take out and throw away the leg truss from the turkey. Remove and throw away lumps of fat. Take out giblets and neck. Wash the bird inside and out; pat dry with towels.
Massage oil on surface of bird. Squeeze juice of one lemon half into body cavity and place the peel in. Squeeze the juice of the other lemon on the surface.
Gently loosen skin from meat by inserting fingers, beginning at neck and gently pushing.
Rub rosemary/garlic mixture between skin and meat. Place rosemary and garlic inside the body cavity.
Preheat oven to 350 degrees F.
Lay turkey, breast side up on a roasting rack. Bake 1 1/2 to 2 1/4 hours or until a meat thermometer reads at least 160 degrees F. Let rest 30 minutes before slicing. Serve with pan juices as gravy.
- Makes 13 servings
- Amount Per Serving
- Calories 29.8
- Total Carbs 1g
- Dietary Fiber 0.2g
- Sugars 0.1g
- Total Fat 1.7g
- Saturated Fat 0.3g
- Unsaturated Fat 1.4g
- Potassium 413mg
- Protein 2g
- Sodium 5.6m