Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (14- to 15-pound) turkey 2 lg Bunches fresh rosemary
Salt, pepper 5 To 6 lemons, cut in half
5 To 6 Maui onions, cut into 1/4 c Butter, softened
- large chunks 1/4 c Olive oil
6 Heads garlic, separated into Formatted by Manny Rothstein
- cloves but not peeled

Remove neck and giblets from turkey. Wash turkey well, then pat dry
and season inside and out with salt and pepper.
Fill body cavity with 4 onions, 5 heads garlic, 1 1/2 bunches
rosemary, 4 lemons and salt and pepper.
Place turkey in roasting pan, truss legs and surround with remaining
onions, garlic, rosemary and lemons. Rub turkey with butter and
season with salt and pepper. Drizzle olive oil over vegetables in pan
and season with salt and pepper. Roast turkey at 325 degrees, basting
often, until nicely browned and thermometer inserted into deepest
part of thigh reads 175 degrees (155 degrees. Manny), 15 minutes per
pound.
Makes 14 to 16 servings.

Each of 14 servings contains about: 514 calories 243 mg sodium 202 mg
cholesterol 28 grams fat 10 grams carbohydrates 56 grams protein 0.64
gram fiber.

From Jan Ricca, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95

Browse by categories