Instructions
1. Melt butter in medium skillet over low heat. Stir in garlic and rosemary; simmer 20 to 30 minutes or until garlic is soft and pale brown, stirring occasionally. Stir in 1 teaspoon salt. Place in medium bowl. Freeze 30 to 45 minuntes or until slightly firm, stirring frequently, or cover and refrigerate overnight.

2. Heat oven to 425. Sprinkle turkey inside and out with 1 tablespoon salt and pepper. Spread garlic-herb butter on outside of turkey, including crevices between thighs and wings. Place carrots and celery in bottom of roasting pan to form roasting rack; place turkey atop vegetables. Pour broth into roasting pan.

3. Roast 30 minutes. Reduce oven temperature to 325, roast an additional 1 1/2 hours or until internal temperature reaches 180 to 185, basting with accumulated juices every 30 minutes. Remove from oven; tent with foil. Let stand 20 minutes.







NOTES : The generous amounts of rosemary and garlic in this roast turkey mellow over the long cooking time. Thoroughly coating the turkey with butter helps keep it moist and aids in browning.





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Yields: 10 Servings
     COOKING PLEASURES magazine, October/November 2002,

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