The Main Course: Turkey with Lemon and Rosemary

Lately, I’ve read a lot about different methods for preparing a turkey. Unfortunately, living in a small apartment limits my options.

During my last visit to Florida, I tried deep fried turkey. My friend had raved about this dish for years and I was anxious to try it myself. After years for cooking turkey in an over, it was an exciting experience to watch the turkey prepared outside in a huge pot of oil. So good and I can’t wait to have deep fried turkey again someday. But this just isn’t a safe method for cooking indoors (not to mention it’s a bit colder here and not pleasant to cook outdoors this time of year). I’ve also read a lot about cooking turkey on the barbecue to allow for more space in the over. Again, looks fantastic but we just don’t have the means to cook our turkey this way.

I ended up borrowing a counter-top roaster from my mom to cook our turkey. And reluctantly put away my toaster oven to make room for the roaster.

I can now see why mom cooks turkeys in the roaster instead of the oven. It’s convenient; just the right size for a turkey and the wire rack makes it easy to lift the turkey out of the roaster. It also allows you lots of room in your oven to prepare other dished.

Turkey with Lemon and Rosemary

Adapted from Martha Stewart recipes


  • 1 whole turkey (about 8 pounds) – approximate cost $25.00
  • 1/4 cup olive oil – approximate cost $1.00
  • 2 tablespoons butter – approximate cost $0.25
  • 4 tablespoons fresh rosemary leaves, minced – approximate cost $1.50
  • 5 garlic cloves, minced – approximate cost $0.50
  • 3 lemons with the rinds sliced into wide strips and the pulp cut into quarters – approximate cost $1.50
  • Salt – approximate cost $0.05
  • Pepper – approximate cost $0.05
  • 2 large onions – approximate cost $1.00
  • 5-6 carrots – approximate cost $1.50


  1. Ensure your turkey is completely thawed. Remove neck and giblets from the turkey cavity.
  2. Gently separate the skin from the meat (careful not to tear the skin so the liquids do not escape while cooking).
  3. Slide the lemon rinds, garlic, rosemary and olive oil between the meat and the skin.
  4. Fasten the skin to the meat using toothpicks to keep as much of the mixture as possible in place.
  5. Stuff the cavity with lemons, onions and carrots.
  6. Rub butter on the skin then sprinkle with salt and pepper.
  7. Bake covered until completely cooked (uncover the turkey during the last hour of cooking to make the skin crispy).
  8. Baste the turkey a few times while cooking.

Tip: Use the time charts at to determine how long it will take to cook your turkey.

Let stand for 5-10 minutes before serving.

Makes about 10 servings (approximate cost: $3.24 per serving).

Leave a comment


  1. Mmm, now I’m really disappointed I missed dinner! Looks great! What’s the stuff in the top right corner?

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