Sometimes you just have to post these things…

My friend Barb sent me this tonight.  I debated for about five seconds as to whether I should post it on The Dish.  Of course, the bawdy old broad in me won out.  Yeah, yeah, I know nobody is surprised. 

I do think since this turkey is thick thru the middle and obviously middle aged, the lemons should have been oranges,  and should have been settled a bit lower in her midsection.  You have to admit girlfriends,  this was too  too funny not to share!

Lemon Turkey

Ingredients:

1 whole Turkey (weight is dependant on how many servings are required)

1 large lemon, cut into halves

sprig of rosemary

salt and pepper to taste

butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the Turkey until it is completely coated  
Take a knife and gently separate the skin from the breast meat

Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.

Season skin of the Turkey to your preference, and place sprig of rosemary into it.

Cover and place in oven for 30-45 minutes.
Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.
If you've followed these steps correctly, your Turkey should look like the one in the attached photo.
Bon Appetite!