I used this last thanksgiving and it was the best turkey I've ever had! So delicious and moist. Definitely a must!
Rosemary Roasted Turkey
Photo: Charles Walton; Styling: Cindy Manning Barr
Yield: 12 to 15 servings
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- 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.
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