Ingredients
1 (12 to 15 pound) turkey
2 lemons
1 cup fresh parsley leaves, loosely packed
4 cloves garlic, peeled
2 teaspoons dried rosemary
1 tablespoon GOLDEN BLOSSOM HONEY
2 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon pepper
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 350°.
Rinse turkey inside and out. Remove lemon zest from lemons. Set aside. Cut lemons in quarters and place in cavity of turkey. In a food processor or blender, chop lemon zest, parsley, garlic and rosemary. Combine mixture with honey, 1 tablespoon olive oil and half of the salt and pepper. Working from the neck end of the turkey, carefully separate skin from breast and drumsticks with fingers. Rub herb mixture under skin. Rub outside of skin with remaining oil, salt and pepper.
Roast turkey according to package directions until meat thermometer inserted in thickest part of thigh registers 175° - 180°.
Serves: 12-15
Rinse turkey inside and out. Remove lemon zest from lemons. Set aside. Cut lemons in quarters and place in cavity of turkey. In a food processor or blender, chop lemon zest, parsley, garlic and rosemary. Combine mixture with honey, 1 tablespoon olive oil and half of the salt and pepper. Working from the neck end of the turkey, carefully separate skin from breast and drumsticks with fingers. Rub herb mixture under skin. Rub outside of skin with remaining oil, salt and pepper.
Roast turkey according to package directions until meat thermometer inserted in thickest part of thigh registers 175° - 180°.
Serves: 12-15
