| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 14 | servings | ||
INGREDIENTS
| 14 | lb | Turkey -; (to 15 lbs) |
| Salt and pepper | ||
| 5 | Maui onions – (to 6); cut large chunks | |
| 6 | Garlic heads; unpeeled, and | |
| Separated into cloves | ||
| 2 | bn | Fresh rosemary |
| 5 | Lemons – (to 6); halved | |
| 1/4 | c | Butter; softened |
| 1/4 | c | Olive oil |
INSTRUCTIONS
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, 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 Recipe Source: Los Angeles Times - 11-21-1996 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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