Source: dLife

A fragrant and moist roasted turkey.

Servings

6 medium garlic cloves
0.25 cup fresh rosemary , coarsley chopped
1 whole turkey, raw (10 to 13 pounds)
1 tbsp olive oil (or salad oil)
1 medium lemons , cut in half
5 pinch fresh rosemary (4 to 6 inch long sprigs)

1 Finely chop 3 garlic cloves and mix with rosemary.
2 Take out and throw away the leg truss from the turkey. Remove and throw away lumps of fat. Take out giblets and neck. Wash the bird inside and out; pat dry with towels.
3 Massage oil on surface of bird. Squeeze juice of one lemon half into body cavity and place the peel in. Squeeze the juice of the other lemon on the surface.
4 Gently loosen skin from meat by inserting fingers, beginning at neck and gently pushing.
5 Rub rosemary/garlic mixture between skin and meat. Place rosemary and garlic inside the body cavity.
6 Preheat oven to 350 degrees F.
7 Lay turkey, breast side up on a roasting rack. Bake 1 1/2 to 2 1/4 hours or until a meat thermometer reads at least 160 degrees F. Let rest 30 minutes before slicing. Serve with pan juices as gravy.

Garnish turkey platter with extra rosemary sprigs for a decorative element.