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Ojai Roast Turkey with Rosemary, Lemon, and Garlic

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

Ingredients

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

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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