Time: 3 hours 45 minutes
Complexity: easily
Servings: 10

Fresh rosemary, the key ingredient in this recipe, will fill your home with a wonderful aroma and make your turkey shine. Rub the entire bird with chopped rosemary and butter and place a couple of sprigs in the cavity. The butter will help seal the herbs in and ensure the skin is perfectly crisp. This way, you won't have to constantly baste the bird with the rendered juices.

Ingredients:

• 1 turkey weighing 4.5-5.5 kg.
• 12 tbsp (165 g) unsalted butter, room temperature
• 1 tbsp finely chopped fresh rosemary leaves + 2 sprigs rosemary
• 2 lemons, cut into 4 pieces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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turkey, rosemary, lemon

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Preparation:

Step 1
• Let the turkey sit at room temperature for about 1 hour.
Step 2
• Preheat oven to 200°C.
Step 3
• Remove the turkey giblets and set aside for another use. Trim off any fatty bits near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and generously season with salt and pepper. Mix the butter with chopped rosemary. Carefully separate the skin from the turkey breast and push half of the butter mixture under the skin and over the breast meat.
Step 4
• Rub the remaining oil all over the bird's skin. Place lemons and rosemary sprigs in the cavity. Tie the legs together with twine. Tuck the wings under the bird and place the turkey, breast-side up, on the rack in the roasting pan.
Step 5
• Roast until the turkey is just beginning to brown, about 25 minutes. Cover the breast loosely with foil, then reduce the oven temperature to 325°F (160°C). Continue roasting until a thermometer inserted into the thigh registers 155°F (68°C). Remove the foil and continue roasting until the internal temperature of the thigh reaches 165°F (74°C), about 30 minutes more. Transfer the turkey to a cutting board and let rest for about 30 minutes.
Step 6
• Place the whole turkey on a platter, garnishing with lemons from the cavity. To carve, first remove the breastbone, then remove the legs, thighs, and wings, and thinly slice the breast meat diagonally. Serve.

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