Yield: 14 servings
|1||(14- to 15-pound) turkey|
|5||To 6 Maui onions, cut into large chunks|
|6||Heads garlic, separated into cloves but not peeled|
|2 larges||Bunches fresh rosemary|
|5||To 6 lemons, cut in half|
|¼ cup||Butter, softened|
|¼ cup||Olive oil|
|Formatted by Manny Rothstein|
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, 1½ 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