Recipe: Christmas Rosemary Turkey
- 1 (18-lb.) turkey, preferably fresh, or fully thawed if purchased frozen coarsely ground pepper (Use pepper grinder for best results.)
- 8 cloves of garlic, peeled
- 24 rosemary sprigs
- 1 /4 cup olive oil
- 2 tsp. salt
- Preheat your oven to 325°F.
- If you’re roasting a turkey that was frozen and/or prepackaged, remember to remove the giblet pouches from inside the cavity, then rinse the turkey completely. Pat dry with paper towels. Be careful in the cavity; sometimes there are sharp bones sticking out.
- Grind about 1 tbsp. pepper directly into the body cavity. Then place the peeled garlic cloves as well as the rosemary sprigs in the cavity. Then place the turkey breast side up on a rack in a large roasting pan.
- Drizzle the turkey with the olive oil, and massage the oil over the entire bird. Don’t forget to coat the legs and wings. Completely cover everything with a thin film; you want the finished, roasted bird to have crackly, delicious skin. Liberally grind pepper all over the turkey. Use as much as you like. Then sprinkle the bird with the salt.
- Place the uncovered turkey in the oven. Cooking time varies with the size of the bird. An 18-lb. turkey should be done in 3 to 3 1/2 hours, or when a meat thermometer inserted into the thickest part of the thigh (not touching the bone) reaches 180°F. The juices should run clear rather than red or pink. If the juice isn’t clear, he turkey isn’t ready.
- When done, remove the turkey from the oven. Cover loosely with foil and let it stand for at least 20 minutes to set the juices for easier carving.
Number of servings (yield): 8
Meal type: breakfast
Culinary tradition: Middle Eastern