Recipe by Sunset magazine
"This recipe produces a crispy golden bird with the aromas of lemon and rosemary. A stunning centerpiece for the holiday table."
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fresh rosemary sprigs (each 6 to 8 in. long), rinsed
1 (8 ounce)
onion, peeled and cut into 1-inch chunks
2 (5 ounce)
lemons, rinsed and cut into 1-inch chunks
olive oil or melted butter
chopped fresh rosemary leaves
shredded lemon peel
My husband made this for Thanksgiving and it was, BY FAR, the best turkey we ever had. Very moist and flavorful. Could not believe it was so good.
I admit that I don't love turkey so when I saw this recipe had 5 stars I decided to make it for company thinking it must be good. It was nothing special, I've had better.
This turkey tasted great, was VERY easy to make, and made the whole house smell wonderful while it was cooking.
This was fabulous! I had a a small family gathering for Thanksgiving this year so we down-sized from a 20 lb bird to an 8 lb breast. I used this recipe and instead of stuffing a whole bird with the chunked lemon and onion I placed the chunks under the breast. The chunks worked as a rack and kept the breast off the bottom of the pan. I used whole stems of rosemary placed over the chunks of onion and lemon instead of chopped rosemary, also added a few sprigs of whole marjoram. I rubbed the puree of lemon, onion and olive oil over the breast, inside it, and still had some to smear under the skin where I could. This made the most delicious turkey breast you could imagine. Whole breasts often are dry to the taste after cooking but this was very moist. My family wants this again!
I tried this recipe along with the entire Thanksgiving menu and loved it. I didn't even test out the recipe before I served it to my guests.
This is so YUMMY!
Absolutely FABULOUS!!! I have also used this recipe for a roasted chicken. So moist! So flavorful! What a great recipe!!
I have found my perfect turkey recipe.
Look no further. This recipe delivers the most beautiful, most delicious turkey ever. My guests gasped when I brought it to the table and the taste was exquisite. I took pictures of nothing but the turkey, that's how PRETTY it was! Leftovers and stock made from the carcass were also outstanding. I will not make a turkey any other way after trying it this way. Be sure and completely cover the bird with the oil/seasonings mixture--every inch of it--and I tented mine with foil for the first hour and a half. Turkey heaven.
* Percent Daily Values are based on a 2,000 calorie diet.
Ojai Roast Turkey with Rosemary, Lemon, and Garlic
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 361
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