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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rosemary Roast Turkey

Source: dLife

A fragrant and moist roasted turkey.

Nutrition Facts

Makes 13 servings
Amount Per Serving

Calories	29.8

Total Carbs	1.0 g

Dietary Fiber	0.2 g

Sugars	0.1 g

Total Fat	1.7 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	413.0 mg

Protein	2.0 g

Sodium	5.6 mg

Dietary Exchanges 1.7 Fat, 0.1 Vegetables, 0.0 Fruits, 0.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each medium garlic cloves 0.25
0 1/4 cup fresh rosemary 1.0
1 each whole turkey, raw 1.0
1 tbsp olive oil 1.0
1 each medium lemons 5.0
5 pinch fresh rosemary

Directions

Finely chop 3 garlic cloves and mix with rosemary.
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.
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.
Gently loosen skin from meat by inserting fingers, beginning at neck and gently pushing.
Rub rosemary/garlic mixture between skin and meat. Place rosemary and garlic inside the body cavity.
Preheat oven to 350 degrees F.
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.