Ojai Roast Turkey with Rosemary, Lemon, and Garlic

Ojai Roast Turkey with Rosemary, Lemon, and Garlic
Photo by James Carrier

Ingredients

  • Salt
  • 1 turkey (14 to 23 lb.)
  • Classic Gravy
  • 1 onion (about 8 oz.), peeled and cut into 1-inch chunks
  • 8 fresh rosemary sprigs (each 6 to 8 in. long), rinsed, or 1 tablespoon dried rosemary
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 teaspoon coarse-ground pepper
  • + 4 more ingredients
    • 6 cloves garlic, peeled
    • 1 tablespoon shredded lemon peel
    • 2 lemons (about 5 oz. each), rinsed and cut into 1-inch chunks
    • 1/3 cup olive oil or melted butter

1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for classic gravy. Rinse turkey inside and out; pat dry.2. Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; i...

View full recipe at My Recipes

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