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Name: Roast Turkey with Garlic, Onions And Lemons
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 14
Cuisine: American
Ingredients: 1/4 c olive oil; 14 lb Turkey -; (to 15 lbs); 5 Maui onions - (to 6); cut; 1/4 c Butter softened; Separated into cloves; 5 Lemons - (to 6); halved; Salt and pepper; 2 bn Fresh rosemary; 6 Garlic heads; unpeeled, and

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INGREDIENTS

1/4 c olive oil
14 lb Turkey -; (to 15 lbs)
5 Maui onions - (to 6); cut
1/4 c Butter ; softened
Separated into cloves
5 Lemons - (to 6); halved
Salt and pepper
2 bn Fresh rosemary
6 Garlic heads; unpeeled, and

Servings

INSTRUCTIONS

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, 1 1/2 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, 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 Recipe Source: Los Angeles Times - 11-21-1996 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Roast Turkey with Garlic, Onions And Lemons

1/4 c olive oil
14 lb Turkey -; (to 15 lbs)
5 Maui onions - (to 6); cut
1/4 c Butter softened
 Separated into cloves
5 Lemons - (to 6); halved
 Salt and pepper
2 bn Fresh rosemary
6 Garlic heads; unpeeled, and

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, 1 1/2 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, 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    Recipe Source: Los Angeles Times - 11-21-1996    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (459g)
Recipe Makes: 14 servings

Calories: 38
Calories from Fat: 38 (100%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 8.7mg		3 %
Sodium 34.5mg		1 %
Potassium 2.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 38

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