Rosemary Roasted Turkey Recipe

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Most Helpful Positive Review

Jan 07, 2004

I put the spices and the olive oil together the night before and let the oil soak up all the flavor. All I did on Thanksgiving Day was rub it all over the turkey - inside and out - and place the turkey in a "turkey" baking bag for 3 hours. It was great!!

—DANALUKEMORGAN

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Most Helpful Critical Review

Nov 29, 2011

This was fine if you like turkey that's pretending to be red meat. I will personally go with parsley, sage and thyme next time. My hubby said, "It just doesn't taste very turkey-y."

—Kim

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96 Ratings

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Dec 06, 2006

I have made this turkey 4 years in a row. My husband and I only made a few changes. First, we cover for 2 hours then cook uncovered the last 2. We also double the ingredients and place under the skin, on top and in the cavity. This adds a nice rosemary flavor to the stuffing.

—templina71

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Dec 30, 2005

I love this recipe, i have used it for a few years now and still love it. To keep it extra moist and half the cooking time i place the already seasoned turkey in an oven roasting bag and seal it with the twist tie thingy. MMMM

—Outback Sweet Treats

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Dec 01, 2006

Welcome to my new turkey recipe! This is it, I think, for the rest of my life. It's so fresh, and makes GREAT gravy. One added thing I always do....use carrots and leeks instead of a rack for the turkey - then, when you go to make the gravy, make sure you push the carrots and leeks through a sieve to add all that goodness into the pot. It's really the best possible gravy you could ever have!

—Stacey G.

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Mar 06, 2007

This recipe was great. I had never roasted a turkey in my life and everyone raved about it on Christmas Eve. The photograph is mine - so you can see it turned out great. Moist too - yummy!

—Gail

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Nov 24, 2006

We bought a fresh turkey and used this rub - only I used 1 tablespoon of dried rosemary and 1 tablespoon of dried basil and cut the garlic to 2 Tablespoons. we also stuffed the turkey with sausage and sage stuffing. It was the best turkey we have ever had.

—carolinacoffins

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Oct 04, 2008

This is a fabulous recipe. I'm a fan of brining the turkey first, but if you do that, eliminate the salt from the recipe. I also butterflied the turkey, so I could bake it at 425 for only one hour. It was so moist and flavorful. My family raved about it and asked if we had leftovers for tomorrow! Thanks for my new Thanksgiving turkey recipe!

—Kathy F

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Nutrition

Calories
638 kcal
32%

Carbohydrates
0.8 g
< 1%

Cholesterol
232 mg
77%

Fat
37.5 g
58%

Fiber
0.2 g
< 1%

Protein
69.7 g
139%

Sodium
222 mg
9%

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

Nutritional Information

Rosemary Roasted Turkey

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 638
Calories from Fat: 337

% Daily Value *
Total Fat 37.5g 58 %
Saturated Fat 9.1g 46 %
Cholesterol 232mg 77 %
Sodium 222mg 9 %
Potassium 920mg 26 %
Total Carbohydrates 0.8g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 69.7g 139 %
** Sugars 0g
Vitamin A 1 %
Vitamin C 1 %
Calcium 7 %
Iron 51 %
** Thiamin 22 %
Niacin 205 %
Vitamin B6 89 %
Magnesium 27 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.