Rosemary Roasted Turkey

Culinary Setting
Meal Type
Main Course, Entrée
3 HR
Cooking Style
Whole Turkey


3/4 c olive oil

3 tbsp minced fresh garlic

2 tbsp chopped fresh rosemary

1 tbsp chopped fresh basil

1 tbsp Italian seasoning

1 tsp freshly ground black pepper

1 tsp kosher salt

12-lb WHOLE TURKEY, thawed if frozen

As needed rosemary sprigs for garnish


Preheat oven to 325 degrees F

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

Remove any large fat deposits and pat turkey dry. Loosen skin from the breast by slowly working your finger tips between the breast and skin. Work it loose to the end of the drumstick, being careful not to tear the skin.

Using your finger tips, 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 shallow (2 to 3-inch) roasting pan. Add about 1/4 inch of water to the bottom of the pan to prevent the drippings from burning.

Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 165 degrees F. Garnish with additional rosemary sprigs

Allow the turkey to stand for 15-20 minutes before carving.

Nutrition Facts

Total Calories 597

Total Fat 34 g

Cholesterol 198 g

Sodium 165 mg

Total Carbohydrates 1 g

Protein 68 g