Easy turkey recipe

Dan and I have hosted Thanksgiving a few times but have never made a full turkey.  This year we decided we were up for the task.  We came across this recipe in the December issue of Cooking Light.  It was a hit with everyone at dinner and according to Annissa and Mike, made great gravy (Dan and I don’t eat gravy).

Garlic and Rosemary Slow-Roasted Turkey
  • 1 turkey (11-12 pounds)
  • 9 cloves of garlic
  • 1 Tbsp chopped rosemary
  • 8 tsp butter
  • 1 Tbsp paprika
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 3 sprigs of fresh rosemary
Preheat oven to 500.  Remove and discard the giblets and neck from the turkey.  Start at the neck cavity and loosen skin from the breast to the drumstick.   Do this by inserting fingers to push between the skin and the meat.

Mince three of the garlic cloves and in a small bowl combine with the chopped rosemary, softened butter, paprika, salt and pepper.  Rub the mixture under loosened skin.  Lift wing tips up and over the back and tuck it under the turkey.

Place the remaining six garlic cloves and rosemary sprigs into the body cavity.  Let the turkey stand for an hour at room temperature.

Place the turkey on a cooking spray coated roasting pan.  Bake at 500 for 30 minutes. 

Reduce the heat to 250 and bake for an additional two hours or until the turkey reaches 165.

Remove the turkey from the oven and cover with foil.  Let the turkey stand for 20 minutes.

Mike kindly showed us how to carve the turkey.  Isn’t that a HUGE turkey leg.
Nutritionals(serves 12 and doesn’t include the skin):  Cals: 366,  Fat: 8, Protein: 67, Carb: .7, Fiber: .3.

I love my turkey with cranberry sauce on it.  How do you top your turkey?