X-mas special: Rosemary Roasted Turkey
Whole turkey about 5450 grams
Olive oil 3/4 cup
Minced garlic 3 tablespoons
Chopped rosemary 2 tablespoons
Chopped basil 1 tablespoon
Italian seasoning 1 tablespoon
Ground black pepper 1 teaspoon
Salt to taste
1. Combine olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt and set aside.
2. Wash turkey, pat dry and 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.
3. 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.
4. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.