| MANGIA BENE PASTA |
| 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. |
| 1 ounce fresh rosemary springs, divided |
| 1/4 cup butter, room temperature |
| 2 tsp. grated lemon rind |
| 1 (15-18 pound) turkey |
| 3 TB. salt |
| 1-1/2 TB. paprika |
| 1 TB. 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 TB; 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 overbrowning. |
| Transfer turkey to a cutting board or serving platter. |
| Allow to rest 20 minutes before carving. |
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