This Rosemary Roasted Turkey recipe is the perfect way to prepare a succulent and juicy bird for your Thanksgiving feast. The aromatic combination of rosemary, garlic, and lemon infuses the turkey with incredible flavor. The turkey is roasted to perfection, resulting in crispy, golden skin and tender, moist meat. Serve this impressive main dish with your favorite sides and enjoy a memorable and delicious holiday meal.
- 1 whole turkey (12-14 pounds)
- 1/2 cup unsalted butter, melted
- 4 sprigs fresh rosemary
- 4 cloves garlic, minced
- 2 lemons, halved
- Salt and pepper to taste
- Preheat the oven to 325 degrees Fahrenheit.
- Remove the neck and giblets from the turkey cavity and discard.
- Rinse the turkey inside and out under cold water, then pat dry with paper towels.
- Place the turkey on a rack in a large roasting pan.
- In a small bowl, combine the melted butter, minced garlic, and the leaves from two sprigs of rosemary. Mix well.
- Rub the butter mixture all over the turkey, including under the skin.
- Season the turkey generously with salt and pepper.
- Squeeze the juice from the halved lemons over the turkey and place the lemon halves inside the cavity along with the remaining rosemary sprigs.
- Tie the turkey legs together with kitchen twine to help hold its shape during roasting.
- Cover the turkey loosely with foil and roast for 2 hours.
- Remove the foil and continue roasting for an additional 2-3 hours, or until the internal temperature of the thickest part of the turkey thigh reaches 165 degrees Fahrenheit.
- Baste the turkey with the pan juices every 30 minutes while it roasts.
- Once done, remove the turkey from the oven and let it rest, loosely covered with foil, for 20 minutes before carving.
- Transfer the turkey to a serving platter and garnish with fresh rosemary sprigs and lemon slices.
- Serve hot and enjoy!