Of course, Thanksgiving is an American holiday, but that doesn’t mean you can’t add a Greek twist to your roasted turkey!
Makes 8-12 servings
1 turkey (8-12 pounds)
6 garlic cloves, peeled and quartered
½ cup lemon juice
1 tablespoon sea salt
1 tablespoon pepper
3 sprigs fresh rosemary
2 large onions, quartered
3 medium carrots, quartered
Make several deep slits in the turkey breast and insert a piece of garlic into each slit. Combine the lemon juice, salt and pepper and rub over the turkey.
Stuff the onions, carrots and rosemary into the cavity of the turkey.
Bake uncovered at 350 degrees F for 2-1/2 to 3 hours, basting frequently, or until meat thermometer reads 160 when inserted into the turkey between the thigh and breast without touching the pan.
Let stand for 20 minutes before carving.