Ojai Roast Turkey with Rosemary, Lemon, and Garlic Recipe - Allrecipes.com
Ojai Roast Turkey with Rosemary, Lemon, and Garlic Recipe
  • READY IN ABOUT 4 hrs

Ojai Roast Turkey with Rosemary, Lemon, and Garlic

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"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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Original recipe makes 20 servings Change Servings

    3 hrs 45 mins


  1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for gravy. Rinse turkey inside and out; pat dry. Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons: if they don't all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil, chopped rosemary, lemon peel, and pepper. Rub mixture all over turkey.
  2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)
  3. Roast as directed in chart, 2 to 3 hours. Remove herbs and vegetables from cavities and discard.
  4. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450 degree oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes.
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  • Allow 3/4 pound uncooked turkey per person, or 1 pound if you want leftovers
  • Turkey weight (with giblets) 10 -13 lb. Oven temp 350 degrees Internal temp 160 degrees Cooking time 1 1/2 - 2 1/4 hr.
  • Turkey weight (with giblets) 14 - 23 lb. Oven temp 325 degrees Internal temp 160 degrees Cooking time 2 - 3 hr.
  • Turkey weight (with giblets) 24 - 27 lb. Oven temp 325 degrees Internal temp 160 degrees Cooking time 3 - 3 3/4 hr.
  • Turkey weight (with giblets) 28 - 30 lb. Oven temp 325 degrees Internal temp 160 degrees Cooking time 3 1/2 - 4 1/2 hr.
  • Reprinted with permission of Sunset® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2003

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.

Most Helpful Critical Review
Nov 15, 2010

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.


25 Ratings

Nov 15, 2003

This turkey tasted great, was VERY easy to make, and made the whole house smell wonderful while it was cooking.

Mar 20, 2005

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!

Jan 29, 2003

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!

May 09, 2004

Absolutely FABULOUS!!! I have also used this recipe for a roasted chicken. So moist! So flavorful! What a great recipe!!

Jan 17, 2004

I have found my perfect turkey recipe.

Nov 29, 2004

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.


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  • Calories
  • 768 kcal
  • 38%
  • Carbohydrates
  • 3.1 g
  • 1%
  • Cholesterol
  • 309 mg
  • 103%
  • Fat
  • 40.1 g
  • 62%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 93.1 g
  • 186%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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