Rosemary Roasted Turkey

Rosemary Roasted Turkey Recipe
Photo: Charles Walton; Styling: Cindy Manning Barr

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 4 Hours


1 (14-pound) bone-in turkey
1 (3/4-ounce) package fresh rosemary sprigs, divided
1/4 cup salt
1 tablespoon pepper
1 1/2 tablespoons paprika
2 tablespoons dried rosemary, crushed
11 garlic cloves, pressed
2 tablespoons grated lemon rind (4 large lemons)
2 large yellow onions, cut into 1 1/2-inch chunks
2/3 cup fresh lemon juice
1/4 cup unsalted butter, melted
1 (750-milliliter) bottle white Zinfandel or dry white wine, divided
2 (12-inch) cheesecloth squares
1 cup orange juice
Garnishes: fresh rosemary sprigs, orange slices


Remove giblets and neck from turkey, and discard. Rinse turkey with cold water; pat dry.

Loosen skin from turkey breast without detaching it; carefully place 2 rosemary sprigs under skin. Set remaining rosemary sprigs aside.

Combine salt and next 3 ingredients; sprinkle turkey inside and out with mixture. Sprinkle garlic and lemon rind in turkey cavity; stuff with onion and remaining rosemary sprigs. Place turkey, breast side up, in a large shallow roasting pan, tucking wingtips under. Pour lemon juice over turkey.

Stir together butter and 1 cup wine in a large bowl; add cheesecloth squares, and let stand until liquid is absorbed. Place cheesecloth over turkey, covering entire bird.

Bake at 325° for 30 minutes. Add remaining 2 cups wine and orange juice to pan; bake 3 hours and 30 minutes more or until a meat thermometer inserted into thigh registers 180°, basting every 30 minutes with pan juices. Moisten cheesecloth with pan juices to remove easily. Let stand 20 minutes before carving. Garnish, if desired.

Faith Elliott, McKinney, Texas,

Southern Living

December 1999
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