Garlic Rosemary Turkey
Serves 10. Recipe is courtesy of Taste of Home.
1 whole (10- to 12-lb.) turkey
6 to 8 garlic cloves, peeled
2 large lemons, halved
2 tbls. olive oil
2 tsps. dried rosemary, crushed
1 tsp. rubbed sage
1. Preheat oven to 325 F. Cut six to eight small slits in turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour.
2. Cover turkey with foil; roast 2 to 21/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170 F - 175 F. Baste occasionally with pan drippings.
3. Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutritional analysis per 9 ounces of cooked turkey (calculated without gravy): 414 calories, 14 grams fat (4 grams saturated fat), 171 milligrams cholesterol, 159 milligrams sodium, 2 grams carbohydrate, trace fiber, 66 grams protein.
Wine: Medium-bodied white wine, such as Riesling or Gewürtztraminer.