Rosemary Roasted Turkey

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This is our GOTO recipe for Thanksgiving.

Preparation time: 30 mins
Cooking time: 4 hours

Difficulty: Medium - experience needed
Serves: 12


14 pound turkey
Fresh rosemary sprigs
1/4 cup salt
1 tbsp pepper
1 1/2 tbsp paprika
2 tbsp dried rosemary
11 garlic cloves, pressed
2 tbsp grated lemon rind
2 large yellow onions
2/3 cup fresh lemon juice
1/4 cup unsalted butter, melted
3 cups apple juice
2 cheesecloth squares
1 cup orange juice


Remove giblets and neck from turkey and discard. Rinse turkey with cold water. Drain cavity well and pat dry. Loosen skin from turkey breast without detaching it. Carefully place 2 fresh rosemary sprigs under skin. Set remaining rosemary sprigs aside. Combine salt, pepper, paprika, and dried rosemary; sprinkle turkey inside and out iwth mixture. Sprinkle garlic and grated lemon rind into the turkey cavity; stuff cavity with onion and remaining fresh rosemary sprigs. Tie the ends of turkey legs together with string and tuck the wingtips under. Place turkey in a large shallow roasting pan, breast side up. Pour 2/3 cup fresh lemon juice over turkey. Stir together butter and 1 cup apple juice in a large bowl. Add cheesecloth over turkey, covering the entire bird. Bake turkey at 325 degrees for 30 minutes. Add remaining 2 cups apple juice and orange juice to pan. Bake an additional 3 hours 30 minutes or until a meat thermometer registers 180 degrees, basting turkey every 30 minutes with pan juices. Moisten cheesecloth with pan juices to remove easily. Let turkey stand 20 minutes before carving. Makes 12 to 15 servings.


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