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Garlic Rosemary Turkey

 Garlic Rosemary Turkey
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
10 ServingsPrep: 10 min. Bake: 3 hours + standing


  • 1 whole 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.
Nutritional Facts: 9 ounces cooked turkey (calculated without gravy) equals 414 calories,

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Garlic Rosemary Turkey (continued)

Nutritional Facts: 14 g fat (4 g saturated fat), 171 mg cholesterol, 159 mg sodium, 2 g carbohydrate, trace fiber, 66 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer