Lemon-Rosemary-Garlic Roasted Turkey

One of the most popular ways to roast a turkey is to first marinade it in lemon and garlic. The following recipe adds aromatic rosemary to the bag for an extra sensory delight.

  • 1 (15-pound) whole turkey, fresh or frozen, thawed
  • ¾ cup extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 6 to 8 cloves fresh garlic, peeled
  • 1 tbsp lemon zest
  • 1 tbsp fresh rosemary leaves
  • 1 tsp <salt>
  • 1 tsp freshly ground black pepper
  • parsley or other fresh herbs

Remove giblets and neck from turkey; reserve. Rinse turkey with cold running water and drain well.

In a blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest and rosemary leaves. Continue to blend until mixture is puréed.

Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector.) Gently massage turkey to distribute marinade.

Place turkey in a large food service plastic bag. Add the remainder of the marinade to the bag. Close bag and refrigerate overnight.

Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do not re-use marinade to baste the turkey.

Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (about 2½” deep) roasting pan. Rub turkey with <salt> and pepper.

Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.

Roast the turkey in a preheated 325°F oven about 3¾ hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning.

Continue roasting until the thermometer registers 165°F in the thigh or breast. Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.

Place on a warm large platter and garnish with fresh herbs and Lemon-Rosemary Roasted Onions and Garlic †.

Makes 22 servings.