Rosemary Turkey

1 large Turkey about 12 to 15 lbs

Salt

Pepper

3/4 to 1 cup Olive oil (more for larger sized turkey)

5-6 large garlic cloves, minced or crushed

1 Tbsp fresh chopped basil
3 Tbsp fresh chopped rosemary
1 Tbsp Italian Seasonings

 

It is best to roast the turkey unstuffed.  Prepare the stuffing separately and make enough for all.  If you like to present the turkey stuffed, do so after it has completely cooked and bring it to the table with stuffing inside it.  

1.   Completely thaw the turkey in the refrigerator at least a day
      ahead.  

2.   On day of cooking the turkey, first preheat oven to 325 degrees F.

3.   Remove neck and giblets from inside the turkey.  Rinse turkey in cold 
      water very well including the inside.  Cut off any excess fat.   Pat the 
      turkey dry with paper towels.  Loosen the skin from the turkey 
      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.

4.   In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian
      seasoning, black pepper and salt.  Set aside.

5.    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 preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).   If skin is getting too crispy you can cover those areas of the turkey with foil and remove for last few minutes of roasting time.  Enjoy!