Rosemary Roast Turkey
Notes: Garnish turkey platter with more rosemary sprigs and Roasted Petite Yukon Gold Potatoes.
Yield: Makes 10 or 13 servings, or 8 servings with leftovers
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Amount per serving
- Calories: 193
- Calories from fat: 25%
- Protein: 33g
- Fat: 5.4g
- Saturated fat: 1.7g
- Carbohydrate: 0.5g
- Fiber: 0.0g
- Sodium: 84mg
- Cholesterol: 87mg
- 6 cloves garlic
- 1/4 cup coarsely chopped fresh rosemary leaves
- 1 turkey (10 to 13 lb.)
- 1 tablespoon olive or salad oil
- 1 lemon, cut in half
- 5 to 8 rosemary sprigs (4 to 6 in. long)
- Turkey Gravy
- Roasted Petite Yukon Gold Potatoes
- 1. Chop 3 garlic cloves. Mix chopped garlic with chopped rosemary.
- 2. Remove and discard the leg truss from the turkey. Pull off and discard lumps of fat. Remove giblets and neck. Rinse the bird inside and out; pat dry with towels.
- 3. Rub oil on skin. Squeeze juice from a lemon half into body cavity, then add the peel. Rub juice of remaining lemon half onto turkey skin.
- 4. Slide your fingers under turkey skin to gently loosen it (but leave in place) on breast, around outside of thighs and legs, and over back (from the neck end).
- 5. Push the rosemary-garlic mixture under skin, distributing evenly. Place remaining garlic cloves and the rosemary sprigs inside the bird.
- 6. To roast, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 inches longer and wider than the bird). Roast in a 350° oven until a thermometer inserted through the thickest part of the breast to the bone reaches 160°, 1 1/2 to 2 1/4 hours. Put on a platter and let stand up to 30 minutes; keep warm.
- 7. Skim and discard fat from pan juices. Reserve pan with juices for gravy.
- Nutritional analysis per serving of turkey without skin, gravy, or potatoes.
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