Your guests will rave over the delicious yet simple flavor of this Lemon Rosemary Roasted Turkey,
- 14 pounds turkey (giblets removed, rinsed and patted dry)
- 1 1/2 tablespoons salt
- black pepper
- 2 tablespoons butter (softened)
- 2 tablespoons olive oil
- 1 bunch fresh rosemary
- 2 lemons (large)
- 1/2 teaspoon garlic powder
- 1/2 head garlic
- 3 cups chicken broth
- Preheat the oven to 350° F. Adjust a rack to the lowest position in the oven.
- Line a roasting pan with aluminum foil and position a roasting rack inside of it. Liberally season the turkey with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity. Set the turkey breast side up onto the roasting rack and tuck the wing tips underneath the legs.
- Remove the leaves from two stems of rosemary and finely mince.
- Place the softened butter and olive oil in a medium bowl. Add the minced rosemary, the zest of both lemons, and the garlic powder. Stir vigorously with a fork until the mixture is mostly combined. It is okay if some lumps of butter remain.
- Smash the garlic cloves with a back of the knife and discard the papery skins. Cut the lemons in half. Place the garlic, lemons, and rosemary in the cavity of the turkey.
- With clean hands, rub the lemon-rosemary butter all over the surface of the turkey, and under the breast skin.
- Pour 2-3 cups of chicken broth into the roasting pan, or enough for it to rise 1/2” up the sides of the pan.
- Carefully transfer the roasting pan to the lowest rack of the preheated oven.
- Roast the turkey for 2-2.5 hours, depending on its weight. Rotate the pan halfway through the cooking time.
- Remove the turkey from the oven when the thickest part of the breast reaches an internal temperature of 160° F.
- Allow the turkey to rest on the roasting rack for 30 minutes. 13.Transfer the turkey to a cutting board. Carve as desired, and serve.