Roasted Turkey with Rosemary and Garlic

Prep Time
Cook Time


  •  1 stick Danish Creamery Butter, room temperature
  •  2 Tablespoons minced fresh garlic
  •  4 teaspoons chopped fresh rosemary
  •  1 (14 pound) fresh turkey (or thawed frozen turkey)
  •  2 or 3 large sprigs of fresh rosemary


  • 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.

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