Rosemary Roasted Turkey
My house smells amazing while this turkey is roasting in the oven. It’s rubbed with rosemary and garlic-infused olive oil, making it the most flavorful, tender, juicy bird you’ve ever had! Great for all types of poultry.
Servings: 12
Ingredients
- 3/4 c. olive oil
- 3 T. minced garlic
- 2 T. fresh rosemary chopped
- 1 T. fresh basil chopped
- 1 T. Italian seasoning
- 1 tsp. ground black pepper
- salt to taste
- 1 (12 lb.) whole turkey giblets removed
Instructions
- Preheat oven to 325 degrees.
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper, and salt; set aside.
- Wash the turkey inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumsticks too, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4-inch of water to the bottom of the pan. Roast in the oven for 3 to 3 1/2 hours or until the internal temperature of the turkey reaches 180 degrees in the thigh and 165 degrees in the breast.
- Carefully remove the turkey from the oven and loosely cover it with aluminum foil. Allow the turkey to rest for at least 30 minutes before carving.
Speak Your Mind