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What You Need:

• 2 tbsp. oil from a jar of oil packed sun dried tomatoes, divided
• 4 tsp. fresh rosemary, chopped
• 1 tbsp. garlic, minced
• 2 tsp. lemon peel, grated
• 1 (12 lb.) whole turkey, thawed
• 3 (14 oz.) cans chicken broth, divided
• 1 large onion, cut into wedges, divided
• 6 oil packed sun dried tomatoes, chopped and divided
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lemon, quartered
• 3 garlic cloves, crushed

How to Make It:

1. Place 2 tbsp of the oil from the tomatoes into a mixing bowl.
2. Add the rosemary, minced garlic and lemon peel.
3. Use your hands to loosen the skin of the turkey over the breast area.
4. Rub the oil mixture under the skin and over the flesh of the turkey.
5. Place the turkey in the refrigerator for 1 hour.
6. Place 1 C of the broth, half of the onion wedges and half of the sun dried tomatoes in the bottom of a roasting pan.
7. Place a rack that has been sprayed with a non stick cooking spray into the pan.
8. Bring the oven temperature to 350 degrees.
9. Rub the turkey with the remaining 1 tbsp of oil.
10. Sprinkle the salt and pepper over the entire turkey.
11. Place the turkey on the rack in the roasting pan.
12. Squeeze the lemon over the turkey and then place them in the turkey cavity.
13. Add the remaining onion, tomatoes and crush garlic in with the lemons.
14. Place a foil tent over the breast area of the turkey.
15. Roast 1 hour and then remove the foil.
16. Pour the remaining broth into the bottom of the pan and return the turkey to the oven.
17. Roast an additional 2 hours or until the internal temperature of the thigh reaches 180 degrees.
18. Allow the turkey to rest 25 minutes before carving.

Serves 12