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Publisher Photo
Lemon and garlic is all you need to turn out a juicy bird for Thanksgiving. While your turkey is cooking, your kitchen will be filled with the most delightful scent. —Terry Lorenz, Crete, Illinois
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours + standing

Ingredients

  • 1 turkey (12 to 14 pounds)
  • 3 whole garlic bulbs
  • 2 medium lemons, halved

Directions

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

  • 1 turkey (12 to 14 pounds)
  • 3 whole garlic bulbs
  • 2 medium lemons, halved
  1. 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.
  2. 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.
  3. 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

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