Roasted Turkey with Rosemary and Garlic

Directions

• Preheat the oven to 350° F.
• In a small bowl, combine butter with garlic and rosemary.
• Rinse turkey inside and out with cold water; pat dry with paper towels.
• Loosen the skin on the turkey by sliding your fingers underneath it, being careful not to tear it.
• Rub a generous amount of the seasoned butter over the entire breast under the skin. Rub additional butter mixture over the entire outside of the turkey.
• Place rosemary sprigs in cavity of the turkey and tie the legs together.
• Place the bird on a rack in a roasting pan breast-side down. Add about a cup of water to the roasting pan. Roast turkey for 1 ½ hours.
• Turn the turkey over so breast side is up and continue roasting until done (1 to 1½ hours), basting every 30 minutes.
• The turkey is done when the thigh meat reaches an internal temperature of 175-180° F and the breast meat reaches an internal temperature of 165-170° F (Total roasting time approximately 3 hours). When the turkey is done, remove from the oven; let stand, loosely covered with foil for 20 to 30 minutes before carving.