Roast turkey with garlic, onions and lemons

14 servings

Ingredients

Quantity Ingredient
14 pounds Turkey -; (to 15 lbs)
Salt and pepper
5 Maui onions - (to 6); cut large chunks
6 Garlic heads; unpeeled, and
Separated into cloves
2 bunches Fresh rosemary
5 Lemons - (to 6); halved
¼ cup Butter; softened
¼ cup Olive oil

Directions

Remove neck and giblets from turkey. Wash turkey well, then pat dry and season inside and out with salt and pepper. Fill body cavity with 4 onions, 5 heads garlic, 1½ bunches rosemary, 4 lemons and salt and pepper. Place turkey in roasting pan, truss legs and surround with remaining onions, garlic, rosemary and lemons. Rub turkey with butter and season with salt and pepper. Drizzle olive oil over vegetables in pan and season with salt and pepper. Roast turkey at 325 degrees, basting often, until nicely browned and thermometer inserted into deepest part of thigh reads 175 degrees, 15 minutes per pound. Makes 14 to 16 servings.

Each of 14 servings contains about: 514 calories; 243 mg sodium; 202 mg cholesterol; 28 grams fat; 10 grams carbohydrates; 56 grams protein; 0.64 gram fiber

Recipe Source: Los Angeles Times - 11-21-1996 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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