Rosemary Roasted Turkey

INGREDIENTS

3/4 cup olive oil	1 tablespoon Italian seasoning
3 tablespoons minced garlic	1 teaspoon ground black pepper
2 tablespoons rosemary, chopped	1 tablespoon Himalayan sea salt
1 tablespoon basil, chopped	1 turkey

 

DIRECTIONS

1. Preheat over to 325 degrees F.

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

3. Wash the turkey inside and out with water. Pat dry. Running your fingers along the inside of the skin, loosen skin from the breast. Go slowly as to not tear the skin.

4. Spread a generous amount of the mixture under the breast skin and down the thighs and legs. Use rest on outside of the skin.

5. Fold the turkey wings over the top of the breasts and under the bird so they cross behind the back. Place bird, in roasting pan breast up. Roast in preheated over, unstuffed. Approximately 3 hours for up to an 18 pound turkey. The turkey is done when the breast temperature reaches 165 degrees F.

 

Tip: When about 2/3 the way through cooking. Dr. Kimberly recommends putting foil over the top of the bird to prevent further browning.