Ojai Roast Turkey with Rosemary, Lemon, and Garlic

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

Ingredients

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

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...

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