Rosemary Roasted Turkey
- Serves: 10
- ¾ cup olive oil
- 3 tablespoons minced garlic
- 2 tablespoons washed and chopped rosemary
- 1 tablespoon chopped fresh basil
- 1 tablespoon Italian seasoning
- 1 teaspoon freshly ground black pepper
- Salt to taste
- 10 to 12 pound whole turkey, thawed if frozen
- Additional rosemary sprigs, washed and reserved for garnish
Preheat oven to 325 °F.
In medium bowl, whisk together all ingredients except turkey and reserved rosemary sprigs for garnish. Set aside.
Pat turkey dry with clean paper towels. Remove and discard any large fat deposits from turkey. Loosen skin from breast by slowly working your fingertips between breast and skin. Work it loose to end of drumstick, being careful not to tear skin.
Apply a generous amount of rosemary mixture under breast skin and down thigh and leg. Rub remainder of mixture over outside of breast. Use toothpicks to seal skin over any exposed breast meat.
Place turkey on a rack in shallow (2 to 3-inch) roasting pan. Add about ¼ inch of water to bottom of pan to prevent drippings from burning.
Place in preheated oven. Cook to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, cook turkey to higher temperatures but not to exceed 170 °F in the breast and 180 °F in the thigh.
Let turkey stand for 15 to 20 minutes before carving. Garnish platter with reserved rosemary sprigs before serving.