Roasted Turkey With Lemon Rosemary Butter

In small bowl, combine butter, lemon rind, lemon juice garlic and rosemary.

Remove giblets, neck and excess fat from turkey. Rinse with cold water and pat dry. Season cavity with salt and pepper.

With fingers, loosen breast skin, leaving skin attached. Spread about half of the butter mixture over breast meat under skin. Rub about 2 tablespoons of butter mixture over entire turkey.

Place turkey on rack in shallow roasting pan. Roast turkey at 350 degrees F for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh next to the body, not touching the bone, registers at 180 degrees F.

Baste occasionally with remaining butter mixture. If turkey gets too brown while cooking, tent turkey breast meat with foil until done.