Roast Turkey With Garlic And Rosemary
1 (10 to 12 pound) whole turkey
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 stick butter, melted
Preheat oven to 325. Cut six to eight small slits in turkey skin. Insert garlic between skin and meat. Squeeze two lemon halves inside turkey and leave them inside. Brush melted butter over outside turkey and inside slits. Squeeze remaining lemon over outside of turkey. Sprinkle with rosemary and sage. Place on a rack in roasting pan. Bake for 1 hour. Baste with pan juices. Cover. Bake for 2 1/2 to 3 1/2 hours, or until meat thermometer reads 185 degrees, basting every half hour with pan juices.