Rosemary Lemon Roasted Turkey

Rosemary Lemon Roasted Turkey

You are five ingredients away from this delicious rosemary and lemon roasted turkey – an elegant family dinner.

Prep Time



Total Time




12 to 15


sprigs rosemary
lemons, cut into fourths
12- to 14-pound turkey
tablespoons vegetable oil
teaspoon garlic salt
  1. Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
  2. Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.
Makes 12 to 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
To thaw the turkey, place turkey in original wrap in a baking pan (to collect liquid) in the refrigerator for 2 to 3 days.
Special Touch
For a pretty presentation, garnish with fresh rosemary and sage leaves. Add lemon halves and lemon wedges, red grapes and whole cranberries to the platter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 385
    • (Calories from Fat 205),
  • Total Fat 23g
    • (Saturated Fat 6g,),
  • Cholesterol 140mg;
  • Sodium 170mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
  • Protein 44g;
Percent Daily Value*:
    • 6 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.