Rosemary Roasted Turkey

star pooley


"This is one of my favorite things to use for poultry & has been my Thanksgiving recipe for years! In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting."

★★★★★ 2 votes
25 Min
4 Hr


3/4 c
olive oil
3 Tbsp
minced garlic
2 Tbsp
chopped fresh rosemary
1 Tbsp
chopped fresh basil
1 Tbsp
dried italian seasoning
1 tsp
ground black pepper
salt to taste
1 (12) lb
fresh turkey


1Preheat oven to 325 degrees F (165 degrees C).
2In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3Wash 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.
4Using 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.
5Place 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 preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

About Rosemary Roasted Turkey

Course/Dish: Chicken, Turkey, Roasts