Roast turkey with garlic, Maui onions, and lemons
Roast Turkey With Garlic, Maui Onions and Lemons Total Preparation Time: 4 hours 25 minutes Active Work Time: 20 minutes 1 (14- (14- to 15-pound) 15-pound) 15-pound) turkey Salt, pepper 5 to 6 Maui onions, cut In large chunks 6 heads garlic, separated Into cloves but not peeled 2 large bunches fresh rosemary 5 to 6 lemons, cut In half 14 cup butter, softened 14 cup olive oil Wash turkey well, then pat dry and season season inside and out with salt and pepper. Put 4 onions, 5 heads garlic, 1 12 bunches bunches rosemary and 4 lemons and salt and pepper to taste into body cavity. Place turkey in roasting pan, truss legs and surround with remaining onions, garlic, 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 165 degrees, about 15 minutes per pound. 14 to 16 servings. Each of 14 servings: 514 calories; 243 mg sodium; 202 mg. cholesterol; cholesterol; 28 grams fat; 10 grams carbohydrates; carbohydrates; 56 grams protein.