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Rosemary Roast Turkey
Source: dLife

A fragrant and moist roasted turkey.

Prep Time: 30 minutes
Cook Time: 2 hours
Difficulty: Intermediate

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
1/2 Fat , 1/2 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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6 each  medium garlic cloves
0 1/4 cup  fresh rosemary
1 each  whole turkey, raw
1 tbsp  olive oil
1 each  medium lemons
5 pinch  fresh rosemary
  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.

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