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Ojai Roast Turkey With Rosemary, Lemon, And Garlic

By Sunset
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1 turkey (14 to 23 lb.)

8 fresh rosemary sprigs (each 6 to 8 in. long), rinsed, or 1 tablespoon dried rosemary

6 cloves garlic, peeled

1 onion (about 8 oz.), peeled and cut into 1-inch chunks

2 lemons (about 5 oz. each), rinsed and cut into 1-inch chunks

1/3 cup olive oil or melted butter

3 tablespoons chopped fresh rosemary leaves

1 tablespoon shredded lemon peel

1 teaspoon coarse-ground pepper


Classic Gravy

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