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Turkey with Rosemary Recipe

This tender turkey has a flavorful, crispy skin on the outside and is perfect for your Thanksgiving menu.

Prep: 30 minutes | Cook: 2-1/2 hours | Serves: 10-15

Turkey with Rosemary


  • one 16-18 pound turkey
  • 1/2 cup butter, softened to room temperature
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 sprigs of rosemary
  • 1 large onion, quartered


  1. Place rack in lower half of oven.  Preheat oven to 400 degrees F.
  2. Remove giblets and neck from turkey and place in refrigerator until ready to prepare turkey gravy.
  3. Wash and pat turkey dry.  Place turkey in roasting pan*, release the clip or string around the turkey legs and fold wing tips down under turkey.
  4. Mash together butter, salt and pepper.  Starting at the turkey neck, loosen the skin away from the meat.  You will need to place your hand between the skin and meat and gently make the separation all the way down to the thighs and legs.
  5. Spread the butter mixture with your hands between the separated skin and meat.  Then work with your hands over the skin of the turkey to spread the butter evenly all over the meat.
  6. Place 2 sprigs of rosemary under the skin of the turkey on each side of the breast bone.  Place the remaining 2 sprigs of rosemary and the quartered onion in the turkey cavity.   Retie the turkey legs with string and place in oven.
  7. Roast the turkey for about 2 1/2 hours, until meat thermometer reads 170 degrees F.  Cover turkey with heavy duty aluminum foil during last hour of roasting to prevent over browning.
  8. Remove from oven and allow turkey to rest for 20 minutes before carving.

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  1. I am sooooo trying this roasted turkey recipe this year…I’ll let you know 🙂

    Comment by Patti Smith