Ingredients
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed1-1/2 teaspoons grated fresh or dried orange zest1-1/2 teaspoons grated fresh or dried lemon zest1 teaspoon salt1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon pepper1/4 cup olive oil1 turkey (13 to 15 pounds)
Preparation
In a small bowl, combine the first 7 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey.
Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
