Roasted Garlic-Scented Turkey
1 (12 pound) turkey, rinsed and dried well
Salt and pepper to taste
1/2 cup butter
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried), plus 3-4 Sprigs of fresh rosemary to stuff inside the cavity
1 tablespoon fresh sage, minced (or 1 teaspoon dried)
1 teaspoon garlic powder
1 head garlic, cloves separated but NOT peeled
2 tablespoons olive oil
1/2 cup white wine
1 lemon, cut in quarters
Salt and pepper to taste
1/2 cup butter
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried), plus 3-4 Sprigs of fresh rosemary to stuff inside the cavity
1 tablespoon fresh sage, minced (or 1 teaspoon dried)
1 teaspoon garlic powder
1 head garlic, cloves separated but NOT peeled
2 tablespoons olive oil
1/2 cup white wine
1 lemon, cut in quarters
Instructions:
Preheat oven to 400 degrees F.
Generously salt and pepper the turkey and set at room temperature for one hour.
In a small bowl, blend butter, minced herbs and garlic powder, and rub half the butter mixture all over turkey. Place turkey in large roasting pan with rack, and pour wine on bottom of pan. Roast turkey for 30 minutes at 400 degrees F.
Meanwhile, in a small bowl toss the garlic cloves, remaining rosemary and lemon with olive oil and season with salt and pepper, squeezing the lemon a little to release a little bit of the juice.
Remove the turkey from the oven and place garlic cloves, rosemary, and lemon into the cavity of the turkey. Brush turkey skin with the remaining butter mixture, softened or melted. Return turkey back to the oven, lower temperature to 325 degrees F and continue roasting, uncovered, until turkey meat has reached 160 degreesF in the thickest part of the thigh, about 2 1/2 hours more.
Baste every 30 minutes. Once the turkey is 160 degrees F, remove the bird from the oven, remove garlic for stuffing use, and cover with foil tent. Let rest 30 minutes, tented, before carving.