Rosemary Roast Turkey
Notes: Garnish turkey platter with more rosemary sprigs and Roasted Petite Yukon Gold Potatoes.
How to Make It
Step 1
1
Chop 3 garlic cloves. Mix chopped garlic with chopped rosemary.
Step 2
2
Remove and discard the leg truss from the turkey. Pull off and discard lumps of fat. Remove giblets and neck. Rinse the bird inside and out; pat dry with towels.
Step 3
3
Rub oil on skin. Squeeze juice from a lemon half into body cavity, then add the peel. Rub juice of remaining lemon half onto turkey skin.
Step 4
4
Slide your fingers under turkey skin to gently loosen it (but leave in place) on breast, around outside of thighs and legs, and over back (from the neck end).
Step 5
5
Push the rosemary-garlic mixture under skin, distributing evenly. Place remaining garlic cloves and the rosemary sprigs inside the bird.
Step 6
6
To roast, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 inches longer and wider than the bird). Roast in a 350° oven until a thermometer inserted through the thickest part of the breast to the bone reaches 160°, 1 1/2 to 2 1/4 hours. Put on a platter and let stand up to 30 minutes; keep warm.
Step 7
7
Skim and discard fat from pan juices. Reserve pan with juices for gravy.
Step 8
8
Nutritional analysis per serving of turkey without skin, gravy, or potatoes.
Ingredients
6 cloves garlic
1/4 cup coarsely chopped fresh rosemary leaves
1 turkey (10 to 13 lb.)
1 tablespoon olive or salad oil
1 lemon, cut in half
5 to 8 rosemary sprigs (4 to 6 in. long)
Directions
Step 1
1
Chop 3 garlic cloves. Mix chopped garlic with chopped rosemary.
Step 2
2
Remove and discard the leg truss from the turkey. Pull off and discard lumps of fat. Remove giblets and neck. Rinse the bird inside and out; pat dry with towels.
Step 3
3
Rub oil on skin. Squeeze juice from a lemon half into body cavity, then add the peel. Rub juice of remaining lemon half onto turkey skin.
Step 4
4
Slide your fingers under turkey skin to gently loosen it (but leave in place) on breast, around outside of thighs and legs, and over back (from the neck end).
Step 5
5
Push the rosemary-garlic mixture under skin, distributing evenly. Place remaining garlic cloves and the rosemary sprigs inside the bird.
Step 6
6
To roast, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 inches longer and wider than the bird). Roast in a 350° oven until a thermometer inserted through the thickest part of the breast to the bone reaches 160°, 1 1/2 to 2 1/4 hours. Put on a platter and let stand up to 30 minutes; keep warm.
Step 7
7
Skim and discard fat from pan juices. Reserve pan with juices for gravy.
Step 8
8
Nutritional analysis per serving of turkey without skin, gravy, or potatoes.
