Roast Turkey With White Wine And Rosemary - cooking recipe

Ingredients

1 (14 ounce) can low sodium chicken broth
1 cup unsalted butter
1/2 cup white wine
2 sprigs fresh rosemary
1 lemon, zest cut into 1-inch pieces, fruit cut into 3/4-inch-thick slices
2 tablespoons honey
12 lbs fresh turkey
1 tablespoon salt
1/2 teaspoon black pepper
10 garlic cloves, peeled

Preparation

Make basting liquid:
Bring broth, butter, and wine to a boil in a small saucepan over high heat.
Add the rosemary and zest and simmer for 20 minutes.
Add the honey, remove from heat, set liquid aside, and keep warm.
Roast the turkey:
Preheat oven to 350 degrees F.
Season the turkey with salt and pepper.
Truss the turkey and place, breast side up, in a roasting pan fitted with a wire rack.
Add garlic cloves and lemon slices in the pan and roast for 30 minutes.
Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F -- about 3 hours.
If you plan to make gravy, reserve the pan drippings.
Let the turkey rest for 30 minutes before carving.