Roast Turkey with Rosemary and Lemon
Ingredients
- 1 whole turkey (about 12 pounds), thawed if frozen, neck and giblets removed, and rinsed and patted dry
- ¾ cup extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves, minced
- 1 garlic clove, minced
- 7 wide strips lemon zest (from 1 large lemon)
- Coarse salt and ground pepper
- 4 cups Mushroom and Walnut Stuffing
- 1 large yellow onion, cut into 8 wedges
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