Thursday, December 10, 2009

Rosemary Roasted Turkey

This is the way we fixed our turkey this year. I really liked the flavor and would make it this way again.


Rosemary Roasted Turkey

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

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.





Roast your turkey the way you normally do. I used an oven bag and the turkey was to be done in 2.5 hours. This year, the bird was stubborn and cooked almost 4 hours before it was done.

2 comments:

  1. Hi Beth

    Could this turkey be marinated overnight in the herb paste.

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  2. Jackie, I am sure it could be done and refrigerated overnight. I haven't tried it, though.

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