Instructions: Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (theyre often packed in neck or body cavity) and save for gravy. Rinse turkey inside and out; pat dry.

Fill body cavity loosely with rosemary sprigs, garlic, onion, and lemons; if they dont all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil, chopped rosemary, lemon peel, and pepper. Rub mixture all over turkey.

Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 inches longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)

Roast for 2 to 3 hours in a 325 degree regular or convection oven until thermometer registers 160 degrees. Remove herbs and vegetables from cavities and save for other uses (see comments below) or discard.

Allow 3/4 pound uncooked turkey per person, or 1 pound if you want leftovers.

Comments: Marty Bonvechio prepares the turkey. Since rosemary grows rampant in Ojai gardens, she uses it liberally in her cooking. The onions taste great in a next-day turkey soup.

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