Garlic Rosemary Turkey Recipe

5 4 4
Garlic Rosemary Turkey Recipe
Garlic Rosemary Turkey Recipe photo by Taste of Home
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Garlic Rosemary Turkey Recipe

Read Reviews
5 4 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours + standing

Ingredients

  • 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

Directions

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 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

Nutritional Facts

9 ounces cooked turkey (calculated without gravy): 414 calories, 14g fat (4g saturated fat), 171mg cholesterol, 159mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 66g protein.

  • 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
  1. 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.
  2. 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.
  3. Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thigh reads 170-175°. Baste occasionally with pan drippings.
  4. 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

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Reviews forGarlic Rosemary Turkey

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Cherry658 User ID: 7725141 257291
Reviewed Nov. 25, 2016

"We made this for the first time yesterday for Thanksgiving and we hardly had leftovers.??It was delicious, juicy and easy to make! This recipe is a keeper and my guest were asking the recipes.

Definitely recommending it. Thanks for sharing your recipe!"

MY REVIEW
WolfFeder3920 User ID: 8064428 219407
Reviewed Feb. 1, 2015

"Incredibly tasty, you'll have a wonderful juicy turkey. It's delicious and very simple to make! I can only recommend it!"

MY REVIEW
abih14 User ID: 7549835 13348
Reviewed Oct. 17, 2014

"I made this last year for Thanksgiving! My family can't wait for me to make it again this year!

It was my first time cooking a turkey. It was very easy to make and very delicious!"

MY REVIEW
chinadoll2008 User ID: 1574460 12615
Reviewed Apr. 20, 2013

"So easy & delicious! And I made this in April! I like to buy turkeys on sale during the holidays and keep them in the freezer to make throughout the year. It's a money saver. And this is a new family favorite!"

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