Marshall’s Turkey

This is the recipe that we use with our Thanksgiving Day Turkey and love it for the wonderful taste and simplicity!

• Oven temperature set at 350
• 1-2 fresh lemons
• 1-2 medium yellow onions
• Fresh rosemary stems — 2 to 4 depending on the size of the bird
• Fresh carrots and celery
• Olive oil
• Salt & Pepper

Quarter lemons and onions and place in the body cavity. If you have extra pieces that do not fit, drop those in the bottom of your pan.

Place rosemary stems in the cavity also. If you have an extra, place that in the bottom of the roasting pan for a wonderful aroma while you are roasting.

If you do not have a roasting rack, place the carrot and celery sticks in the bottom of the pan to keep the turkey out of the dripping.  Rub the entire bird with olive oil and salt and pepper generously.  Place the bird breast side DOWN to star. This will give you a very moist breast as the juices run through the breast during the roasting.  Once the brid is golden brown, turn the bird over to brown the breast and get that golden crispy skin over the entire bird.  Roast to an internal temperature of 165 degrees.

Let the turkey rest at room temperature for at least 20 minutes prior to carving.