Rosemary & Onion Turkey

Name: Rosemary & Onion Turkey
Total time: 16200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 turkey (I used an 18 lb turkey); 1/2 yellow onion; 1 clove garlic; 1 tbsp salt; 1 tbsp black pepper; 3 tbsp fresh chopped rosemary; 1 tsp dried ginger; 2 tbsp brown sugar; 1/4 cup EVOO

Hi, its me! @cook_2837402

I used the heart and lungs to cook some iron rich food for my infant, and boiled the neck with my other scraps to create a stock!

Hi, its me! @cook_2837402

I used the heart and lungs to cook some iron rich food for my infant, and boiled the neck with my other scraps to create a stock!

Saved

Ingredients

4 hour 30 min

10 servings

1turkey (I used an 18 lb turkey)
1/2yellow onion
1 clovegarlic
1 tbspsalt
1 tbspblack pepper
3 tbspfresh chopped rosemary
1 tspdried ginger
2 tbspbrown sugar
1/4 cupEVOO

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Steps

4 hour 30 min

1

Thaw your turkey base on the weight of your turkey in pounds. You can Google this! I thawed mine a week in advance.
2

Remove any plastic and organs from the chest cavity.
3

Throw all ingredients in a food processor to create a marinade.
4

Use a brush to paint the turkey with half of the marinade (or enough to coat the whole turkey with a thin layer). Save the other half for later. Cover the turkey and place in the fridge for a day.
5

Preheat your oven to 350°F
6

Bake your turkey covered for 2 hours. After 2 hours, add the remaining marinade to the turkey and recover. Bake for another 2 hours.
7

Uncover your turkey and bake without foil for the last 30 mins to allow to brown and get crispy!
8

Let the turkey sit for about 20-30 minutes before cutting to allow the meat to settle.
9

Enjoy!!