Rosemary Roasted Turkey
My house smells so good while this turkey is cooking that my family can hardly wait to eat it! It’s rubbed with rosemary and garlic-infused olive oil before roasting giving you the most tender, juicy, flavorful bird. Great for all types of poultry.
- 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
- 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 drumstick, 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 with aluminum foil. Allow the turkey to rest for at least 30 minutes before carving.