Garlic, herbs and lemon may seem like simple flavor accents, but they are all you really need to make this turkey shine. Our house smells incredible while the bird is roasting, and my family can hardly wait to eat.
—CATHY DOBBINS RIO RANCHO, NM
PREP: 10 MIN. • BAKE: 3 HOURS + STANDING • MAKES: 10 SERVINGS
1 turkey (10 to 12 pounds)
6 to 8 garlic cloves, peeled
2 large lemons, halved
2 tablespoons olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1. Preheat the oven to 325°. Cut six to eight small slits in the turkey skin; insert garlic under the skin. Squeeze two lemon halves inside the turkey; squeeze the remaining halves over the outside of turkey. Place lemons inside the cavity.
2. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour.
3. Cover turkey with foil; roast for 2 to 2 1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings.
4. Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.