Rosemary roast turkey

    Rosemary roast turkey

    124saves
    4hr25min


    131 people made this

    About this recipe: This roast turkey recipe keeps your turkey moist and full of flavour. You can also use this recipe for poussin or chicken. This roast turkey recipe makes a fabulous Christmas dinner centrepiece.

    Ingredients
    Serves: 16 

    • 175ml (6 fl oz) olive oil
    • 1 head garlic, peeled and minced
    • good handful chopped fresh rosemary
    • 1 tablespoon dried Italian herbs
    • salt and freshly ground black pepper to taste
    • 1 whole turkey

    Method
    Prep:25min  ›  Cook:4hr  ›  Ready in:4hr25min 

    1. Combine the olive oil, garlic, rosemary, Italian herb seasoning, black pepper and salt. Set aside.
    2. Remove any excess fat from the turkey. 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 cocktail sticks to seal skin over any exposed breast meat.
    4. Place the turkey on a rack in a roasting tin. Add just enough water to cover the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound (450g) in a 180 C / Gas 4 oven. When finished, a meat thermometer inserted in the thigh should read 74 degrees C and the juices should run clear when pierced with a fork.

    Cooking turkey tips

    For easy tips and step-by-step instructions, see our Cooking turkey article, and don't forget our turkey gravy recipes.

    Turkey tips

    For fail-safe tips and turkey cooking times see our guide to cooking turkey. Also don't forget our turkey gravy recipes.

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    Reviews (6)

    by
    5

    Altered ingredient amounts. I have made this turkey 4 years in a row. My husband and I only made a few changes. First, we cover for 2 hours then cook uncovered the last 2. We also double the ingredients and place under the skin, on top and in the cavity. This adds a nice rosemary flavour to the stuffing. - 21 Jul 2008

    by
    4

    Welcome to my new turkey recipe! This is it, I think, for the rest of my life. It's so fresh, and makes gorgeous gravy. One added thing I always do....use carrots and leeks instead of a rack for the turkey - then, when you go to make the gravy, make sure you push the carrots and leeks through a sieve to add all that goodness into the pot. It's really the best possible gravy you could ever have! - 21 Jul 2008

    0

    I have tried it today for Christmas and its the best I have ever make and it's easy to do. - 25 Dec 2013

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