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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rosemary Lemon Roasted Turkey Recipe

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This recipe for Rosemary Lemon Roasted Turkey, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shelly Cockney

Category:
Category:

Ingredients:  
Ingredients:  
1 10- pound turkey , completely thawed
salt and fresh ground pepper
2 cups ready-made stuffing , divided (optional)
4 tablespoons butter cut into 6 pieces
1 cup olive oil
2 garlic cloves , chopped
lemon peel and juice of 1 large lemon
1 tablespoon fresh rosemary
salt and fresh ground pepper

Directions:
Directions:
Preheat oven to 400.
Set rock at the lowest position in the oven.
Prepare turkey by adding salt and pepper inside large cavity.
Add 1-1/2 cups of stuffing inside large cavity.
Add the rest of the stuffing inside smaller cavity.
Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down.
Arrange the pieces of the cut-up butter onto the meat under the skin.
Tie the legs together and tuck the wing tips under.
Place the turkey in a roasting pan; set aside.
In a small saucepan combine olive oil, garlic, lemon peel and rosemary; heat over medium-low heat and cook until hot.
Remove from heat and let rest 5 minutes.
Squeeze lemon juice all over turkey.
Season entire turkey with salt and pepper.
Brush turkey all over with 1/2 of the infused olive oil.
Place in oven and roast turkey for 1 hour.
Reduce heat to 375.
Add water to pan, tent foil over turkey and continue to roast for 1-1/2 to 2 hours or until a thermometer reads 165 degrees.
Brush turkey with remaining infused olive oil every 30 minutes.
Transfer turkey to a platter, cover loosely with foil and let rest for 20 to 30 minutes before cutting.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
What I usually do after I get the lemon juice and zest or whatever from the lemon is I cut it up and I put it inside the skin with the butter

 

 

 

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