Rosemary Roasted Turkey
(15-18 servings)
This golden turkey is rubbed with rosemary butter beneath the skin,
giving the plump breast a burst of fresh herb flavor.
giving the plump breast a burst of fresh herb flavor.
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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
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.
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.
