Rosemary Roasted Turkey


  • 3/4 cup extra virgin olive oil
  • 3 tbs minced garlic
  • 2 tbs fresh rosemary, chopped
  • 1 tbs basil, chopped
  • 2 carrots chopped
  • 2 ribs of celery, chopped
  • 1 large onion chopped
  • 1 tbs Italian seasoning
  • 1 tsp fresh cracked black pepper
  • kosher salt to taste
  • 1 (12 lb) turkey

This is super simple roasted turkey recipe that sings with the flavors of rosemary and garlic and has a crispy brown skin.

  • Preheat oven to 325 degrees.
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper, salt and set aside.
  • Wash the turkey inside and out and 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.
  • Use toothpicks to seal skin over any exposed breast meat.
  • Add the carrots, onions and celery to a roasting pan and add 2 cups of water.
  • Place the turkey on a rack in the roasting pan.
  • Roast the turkey in the oven for 3 to 4 hours, or until the internal temperature taken at the thigh reaches 180 degrees. Baste the turkey with the pan juices every 45 minutes.
  • During the last half hour of cooking increase the oven temp to 400 degrees to to allow the skin to get crispy.
  • Allow turkey to rest for 30  to 45 minutes before carving.
  • The remaining juices in the roasting pan can be used to make wonderful gravy.


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