LOCATION: Recipes >> Poultry >> Roast Turkey 22
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Roast Turkey 22
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Roasted Turkey With Lemon Rosemary Butter
1/2 cup butter, softened
2 teaspoons grated lemon rind
1 tablespoon lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 turkey, 13 lbs - 15 lbs
salt and pepper
In small bowl, combine butter, lemon rind, lemon juice garlic and
rosemary. Remove giblets, neck and excess fat from turkey. Rinse
with cold water; pat dry. Season cavity with salt and pepper. With
fingers, loosen breast skin, leaving skin attached. Spread about
half of the butter mixture over breast meat under skin. Rub about
2 tablespoons of butter mixture over entire turkey. Place turkey
on rack in shallow roasting pan. Roast turkey at 350-degrees for
about 3 to 3 1/2 hours, or until a meat thermometer inserted into
the thickest part of the thigh next to the body, not touching the
bird, registers at 180-degrees. Baste occasionally with remaining
butter mixture. If turkey gets too brown while cooking, tent turkey
breast meat with foil until done.
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