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Roast turkey with rosemary, garlic and lemon

Servings: 8

Wine pairings:

The wine doesn't have to be white because turkey is poultry. The seasonings and sausage stuffing will handle a mid-weight red with ease. Search out young, cherry-cranberry-flavoured pinot noir from Oregon or Burgundy. Let breathe in a decanter 1 hour.


16 lb. (8-kg) fresh turkey


4 (5-inch/12 cm) sprigs fresh rosemary

1 lemon, diced

8 cloves garlic

1/2 cup (125 mL) virgin olive oil

Cavity Filling

2 lemons (cut in 8ths)

2 bulbs garlic (top 1/4-inch/5 mm cut off to expose the clove, remove excess papery skin)

6 (5-inch/12 cm) sprigs fresh rosemary

15 black peppercorns

2 large bay leaves



Prepare oil infusion early in the day. Combine all ingredients for oil in a small saucepan and heat over low heat 20 minutes. Remove from heat and allow to stand 2 to 4 hours. Strain oil and use as directed.

Preheat oven to 450 F (230 C).

Rinse turkey with cold water and pat dry with paper towels. Remove giblets and neck from cavity. Sprinkle generously with salt. Fill cavity with lemon, garlic, rosemary, peppercorns and bay leaves.

Place on rack in a large roasting pan and brush generously with prepared oil. Place in preheated oven, reduce heat to 350 F (180 C) and roast 30 minutes. Brush again with oil and tent with foil. Continue to roast at 350 F (180 C) 3 1/2 hours, brushing with oil every 30 minutes. Remove foil and roast for another 30 minutes to brown skin well.

Let stand 30 minutes out of the oven, tented again with foil, before carving.

Per 4 oz serving: Cal 236 / Pro 32 g / Fat 11 g / Carb 0 g

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