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Rosemary Roasted Turkey

Reviewed: Nov. 24, 2006
I doubled the recipe for a 11 lb. turkey, and I added squeezed lime juice to it (about 1 cup). Before brushing the mixture on the turkey, I added pats of butter inside the skin and rubbed it all over the turkey, and then seasoned the turkey with the mixture, inside and out. I did this the night before Thanksgiving as a marinade, and left it on the fridge covered with foil overnight. The next day, before roasting it, I added 1 cup of water on the bottom of the pan and put it in the oven. After 1 hour in the oven, I basted the turkey every 30 minutes until it was done. It was simply delicious!! It was one of the best turkeys ever! This is was only the second turkey I've ever made and it was easy to make. It might take a little time to prepare it (separating the skin from the breast and rubbing the mixture inside the skin can be a little tricky), but it was sure worth it! This recipe is definitely a keeper! Husband loved it and so did I. Thanks for sharing this great recipe!
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