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Rosemary Lemon Roasted Turkey

Rosemary Lemon Roasted Turkey
  • Prep 10 min
  • Total 4 hr 25 min
  • Servings 12
You are five ingredients away from this delicious rosemary and lemon roasted turkey – an elegant family dinner.
Updated October 8, 2010

Ingredients

  • 6 sprigs rosemary
  • 3 lemons, cut into fourths
  • 12- to 14-pound turkey
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic salt

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
22%
22%
Exchanges:
6 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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