Ingredients

1/2 cup (1 stick) butter, softened
2 teaspoons grated lemon rind
1 tablespoon fresh or bottled lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried rosemary, crushed
13- to 15-pound turkey
Salt and pepper

Directions

Preheat oven to 350 degrees F.

In small bowl, combine butter, lemon rind and juice, garlic and rosemary.

Remove giblets, neck and excess fat from turkey. Rinse with cold water; pat dry. Season cavity with salt and pepper. With fingers, loosen breast skin, leaving skin attached. Spread about one-half of the butter mixture over breast meat under skin. Rub about 2 tablespoons of the butter mixture over the entire turkey.

Place turkey on rack in shallow roasting pan. Roast turkey at 350 degrees F for about 3 to 31/2 hours until thermometer registers 180 degrees F. on a meat thermometer inserted into the thickest part of the thigh next to the body, not touching bone. Baste occasionally with remaining butter mixture. If turkey gets too brown while cooking, tent turkey breast with aluminum foil until done. Makes 12 servings.