- 1 turkey (12 to 14 pounds)
- 3 whole garlic bulbs
- 2 medium lemons, halved
- Place turkey on a rack in a shallow roasting pan, breast side up. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Place garlic and lemons inside the cavity. Tuck wings under turkey; tie drumsticks together.
- Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
- Remove garlic and lemons from cavity (save roasted garlic for another use). Cover and let stand for 20 minutes before carving. When lemons are cool enough to handle, squeeze juice over turkey if desired. Yield: 12 servings.
Originally published as Lemon Garlic Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p97
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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