You are five ingredients away from this delicious rosemary and lemon roasted turkey – an elegant family dinner.
lemons, cut into fourths
12- to 14-pound turkey
tablespoons vegetable oil
teaspoon garlic salt
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.
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.
To thaw the turkey, place turkey in original wrap in a baking pan (to collect liquid) in the refrigerator for 2 to 3 days.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:6 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.