Roast Turkey with Rosemary and Lemon
Flavorful rosemary-lemon oil is great for the turkey. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.
Everyday Food, November 2010
- Prep Time 20 minutes
- Total Time 3 hours plus resting
- Yield Serves 8 to 10
- 1 whole turkey (about 12 pounds), thawed if frozen, neck and giblets removed, and rinsed and patted dry
- 3/4 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves, minced
- 1 garlic clove, minced
- 7 wide strips lemon zest (from 1 large lemon)
- Coarse salt and ground pepper
- 4 cups Mushroom and Walnut Stuffing (http://www.marthastewart.com/285851/mushroom-and-walnut-stuffing)
- 1 large yellow onion, cut into 8 wedges
- Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
- Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
- Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water if pan becomes dry).
- Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
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