Ingredients
6
sprigs rosemary
3
lemons, cut into fourths
12- to 14-pound turkey
2
tablespoons vegetable oil
1
teaspoon garlic salt
Preparation
Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.
