Rosemary Roasted Turkey

Photo by Beverly B.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1 14 1 14

    1 - 14 lb one in turkey

  • 1 3/4 1 3/4

    1 3/4 ounce package fresh rosemary sprigs

  • 1/4 1/4

    1/4 cup salt

  • 1 1

    1 Tbsp pepper

  • 1 1/2 1 1/2

    1/2 Tbsp paprika

  • 2 2

    2 Tbsp dried rosemary

  • 11 11

    11 cloves garlic, pressed

  • 2 2

    2 Tbsp grated lemon rind (4 large lemons)

  • 2 2 1 1/2

    onions, cut into 1 1/2 inch chunks

  • 2/3 2/3

    2/3 cup fresh lemon juice

  • 1/4 1/4

    1/4 cup butter, melted

  • 1 750 1 750

    1 750 ml bottle white wine

  • 2 12 2 12

    2 12 inch squares cheesecloth

  • 1 1

    1 cup orange juice

Directions

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 aside remaining rosemary sprigs. Rub olive oil on skin. Combine salt and next 3 ingredients; sprinkle turkey inside and out with mixture Sprinkle garlic and lemon rind in turkey cavity; stuff with onions 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; 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 and bake 3 hours 30 minutes or until 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.

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