Easy Homemade Roasted Lemon Rosemary Turkey Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Roasted Lemon Rosemary Turkey here.
While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.
Roasted Lemon Rosemary Turkey is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Roasted Lemon Rosemary Turkey is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.
Ingredients of Easy Homemade Roasted Lemon Rosemary Turkey Recipe
- Rosemary Lemon Salt
- 1/2 cup kosher or sea salt
- 2 lemons, zested (save lemons for turkey)
- 2 fresh rosemary sprigs
- For the Turkey
- 1 olive oil (optional)
- 1 bunch celery with bottoms and tops cut off
- 1 bunch whole carrots, unpeeled with tops and bottoms cut off
- 1 sweet onion, sliced in 1" thick slices
- 3/4 cup water or stock
- 1/2 tsp black pepper
- 4 fresh rosemary sprigs
How To Make Easy Homemade Roasted Lemon Rosemary Turkey Recipe
Preheat oven to 325 ë.
At this point you can rub down the turkey with olive oil for a browner crispier skin. I personally don't eat the skin so I omitted this step although the golden brown skin does look pretty for serving and presentation purposes. Rub the rosemary lemon salt all over the turkey liberally. Dont forget the cavity! Sprinkle black pepper on top of turkey and in the cavity as well. (Store excess rosemary salt in an air tight container for other recipes)
Cook uncovered for 20 minutes per pound of turkey. Mine was only a small 5 lb turkey so I ended up cooking it for about an hour and 40 minutes for the most juicy perfect bird. If your turkey is browning a little too quickly, feel free to cover it with foil for the remaining cooking time.
Once your house is smelling amazing and your cooking time is up, remove the turkey from the oven and allow it to rest for at least 20 minutes before slicing into it. This allows the bird to retain the juices from baking for a more moist turkey since proteins continue cooking for at least 10 minutes after removing it from the heat source.
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