Garlic Rosemary Turkey

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  • 1 whole turkey (10 to 12 pounds)
  • 6 to 8 garlic cloves
  • 2 large lemons, halved
  • 2 tablespoons olive oil
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon rubbed sage


  1. Preheat oven to 325°.
  2. Cut six to eight small slits in turkey skin; insert garlic under the skin.
  3. Squeeze two lemon halves inside the turkey; stuff in turkey.
  4. Squeeze remaining lemon over outside of turkey.    
  5. Tuck wings under turkey; tie drumsticks together.
  6. Place on a rack in a shallow roasting pan, breast side up.
  7. Brush with oil; sprinkle with rosemary and sage.
  8. Roast 1 hour.
  9. Cover turkey with foil; roast 2 to 2 1/2 hours longer or until a thermometer inserted in thigh reads 180°.
  10. Baste occasionally with pan drippings.
  11. Remove turkey from oven.
  12. Let stand 20 minutes before carving.
  13. If desired, skim fat and thicken pan drippings for gravy.
  14. Serve with turkey.

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