Recipes Garlic and Rosemary Slow-Roasted Turkey (Holidays, Entree)

Number of Servings
    • 1 (12 lb.) fresh or frozen turkey, thawed
    • 9 garlic cloves, divided
    • 1 tbsp. chopped fresh rosemary
    • 8 tsp. butter, softened
    • 1 tbsp. paprika
    • 1½ tsp. salt
    • 1½ tsp. pepper
    • 3 sprigs fresh rosemary
    • nonstick cooking spray



Remove and discard giblets and neck from turkey and trim excess fat. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between skin and meat. Mince 3 garlic cloves. Combine minced garlic, chopped rosemary, butter, paprika, salt and pepper in a small bowl. Rub butter mixture under loosened skin of the turkey and rub over breast and drumsticks. Lift wing tips up and over back and tuck under turkey. Place the remaining 6 garlic cloves and rosemary sprigs in the body cavity of the turkey. Tie legs together with kitchen string and let the turkey stand for 1 hour at room temperature. Preheat oven to 500° F. Place turkey, breast side up, on the rack of a roasting pan coated with nonstick cooking spray. Place the rack in a pan and bake at 500° F for 30 minutes. Reduce heat to 250° F and bake for 2 hours or until a thermometer inserted into meaty part of the thigh registers at 165° F. Remove turkey from the oven and cover loosely with foil. Let stand 20 minutes. Discard skin before serving.

Nutrition Information

 355 calories; 8.6g fat (22% calories from fat); 67g protein; 7g carbohydrate; 3g fiber; 229mg cholesterol, 461mg sodium