Ojai Roast Turkey With Rosemary, Lemon, And Garlic

Directions

1. Remove and throw away leg truss from turkey. Pull off and throw away any lumps of fat. Remove giblets and neck (they're often packed in neck or possibly body cavity) and save for gravy. Rinse turkey inside and out; pat dry.
2. Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; if they do not all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix extra virgin olive oil, minced rosemary, lemon peel, and pepper. Rub mix all over turkey.
3. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or possibly one which is at least 2 inches longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)
4. Roast for 2 to 3 hrs in a 325 degree regular or possibly convection oven till thermometer registers 160 degrees. Remove herbs and vegetables from cavities and save for other uses (see comments below) or possibly throw away.
5. Allow 3/4 lb. uncooked turkey per person, or possibly 1 lb. if you want leftovers.
6. Comments: Marty Bonvechio prepares the turkey. Since rosemary grows rampant in Ojai gardens, she uses it liberally in her cooking. The onions taste great in a next-day turkey soup.