Juicy and Delicious Roast Turkey

With Rosemary, lemon and garlic

Roast Turkey

The garlic and rosemary add a great flavor while the lemon creates a juicy turkey.  Perfect for Thanksgiving dinner!


16-22 pound turkey  6 Tablespoons butter divided 5 cloves garlic divided 1 lemon 1½ teaspoons rosemary dried 1 teaspoon salt ¼ teaspoon pepper

Step 1

Prep the turkey

Remove the giblets. Rinse the turkey in cold water and pat dry with paper towels.  Place on rack in roasting pan. Tuck the wings and tie the legs - optional.



Be sure to check on your turkey a few hours before cooking - or the night before. If it is still partially frozen, you will need to thaw it the rest of the way in cold water.   It will not be done in the amount of time shown if it is partially frozen.

Step 2

The Seasoning

Melt butter.  Add garlic, rosemary, salt and pepper.  Cook for 1 minute.  Remove from heat and add lemon juice.

Step 3

Season Turkey

Gently push thin butter slices between the skin and breast meat. Brush seasoning over the turkey. Place lemon peels and garlic cloves in cavity.


Oven Temperature

Temperatures in Fahrenheit For conventional oven - 350 For convection oven -  325 For convection roast - 325

Step 4

Bake in preheated oven, uncovered for about 10-15 minutes a pound.  Check on turkey halfway.  If it is browning too fast, loosely cover with foil.


Step 5


Turkey needs to be cooked to 165.  Check temperature in thickest part of thigh without touching a bone. Allow to rest for 15-20 minutes before carving.  

Carve and enjoy!