The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. —Cathy Dobbins, Rio Rancho, New Mexico
- 1 turkey (10 to 12 pounds)
- 6 to 8 garlic cloves, peeled
- 2 large lemons, halved
- 2 tablespoons olive oil
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon rubbed sage
- Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity.
- Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour.
- Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings.
- Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey. Yield: 10 servings.
Originally published as Garlic Rosemary Turkey in Taste of Home October/November 1996, p44
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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