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Rosemary Roasted Turkey

(Serves 8 -10)
Rosemary RoastedTurkey
This golden turkey is rubbed with rosemary butter beneath the skin, giving the plump breast a
burst of fresh herb flavor.

1 ounce fresh rosemary springs, divided
1/4 cup butter, room temperature
2 teaspoon grated lemon rind
1 (15-18 pound) turkey
3 tablespoons salt
1-1/2 tablespoons paprika
1 tablespoon pepper
10 garlic cloves, crushed
2 lemons, quartered
2 onions, quartered
1/4 cup butter, melted
2 cups white wine
1 cup orange juice

Mince enough rosemary to equal 2 tablespoons; set remaining aside.
Combine minced rosemary with softened butter and lemon rind.

Remove giblets from turkey.  Rinse turkey and pat dry.  Loosen skin from
breast by running your hand under it.  Carefully rub rosemary butter under the
skin.  Combine salt, paprika, and pepper.    Sprinkle turkey inside and out with
seasonings.  Place 6 garlic cloves, lemon and onion quarters, and remaining
rosemary springs in body cavity.  Tuck wingtips under the turkey.

Place, breast side up, in a large shallow roasting pan.  Tie the ends of the legs
together with string.  Bake at 325 degrees F, uncovered, for 30 minutes.  Baste
with melted butter and bake 30 minutes more.

Combine remaining garlic cloves, wine and orange juice; pour into roasting pan.
Bake, uncovered, for about 3 hours, basting with juices every 30 minutes.
Use a thermometer to check for an internal temperature of 180 degrees F.
If necessary, cover loosely with aluminum foil to prevent over browning.
Transfer turkey to a cutting board or serving platter.
Allow to rest 20 minutes before carving.
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Choose 1 large russet potato and 1
large sweet potato that are about the
same size.  Peel both and cut into 1/4-
inch thick slices. Cut a small onion into
thin slices.

Preheat the oven to 350 degrees F.
Butter 2 pieces of aluminum foil, that
are approximately 12 x 12-inches. 

Arrange half the potato slices in the
center of one piece of foil, alternately
white and sweet potatoes, as if you
were reconstructing one original
potato. Tuck slices of onion between
the potato slices.  Season the top with
salt and pepper; drizzle with a little
melted butter. Wrap the foil around the
potato to seal. Repeat the procedure
with the remaining potato and onion
slices. Place the wrapped potatoes on
a baking sheet and bake for one hour. 
(Serves 2)

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Pumpkin Pizzelle
Pumpkin Pizzelle
Riveted stainless steel handles make
placing the roaster into the oven, and
lifting it out, safe and hassle-free.
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