We are already thinking about our Christmas Turkey Dinner and we have a new recipe we will be trying out that we found on womansday.
1 12- to 14-lb turkey (thawed if frozen)
1 head garlic, halved horizontally
1 lemon, halved
4 small onions, quartered
8 sprigs fresh rosemary, plus more for serving
3 tbsp. softened butter or olive oil
2 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
3/4 c. low-sodium chicken broth
- Working on a rimmed baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff garlic, lemon, half of onions, and 6 sprigs rosemary into main cavity.
- trip leaves off 1/2 sprig of rosemary, chop, and place in a small bowl. Add 2 tablespoons salt and mix to combine. Rub rosemary mixture all over turkey. Place the baking sheet and turkey into a large plastic bag (you may need 2) and refrigerate overnight or up to 2 days.
- Heat oven to 375°F. Remove turkey from the plastic bag and tie legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Pat turkey with paper towels until very dry. Rub turkey with butter (or oil) and season with 1/2 teaspoon pepper.
- Place turkey neck, carrots, celery, and remaining onions and rosemary sprigs in a large roasting pan. Place a roasting rack in the pan and put turkey on top.
- Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 2 1/2 to 3 hours. (Cover bird loosely with foil if it browns too quickly, and add broth to the pan if vegetables begin to scorch.)
- Carefully tilt turkey to empty juices from the cavity into the pan. Transfer turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest at least 25 minutes. Reserve the pan and its contents to make gravy.
- Carve and garnish turkey as desired.
PER SERVING 445 CALORIES, 17 G FAT (6 G SATURATED), 69 G PROTEIN, 665 MG SODIUM, 0 G CARB, 0 G FIBER