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.
139 people made this
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
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Method Prep:25min › Cook:4hr › Ready in:4hr25min
Combine the olive oil, garlic, rosemary, Italian herb seasoning, black pepper and salt. Set aside.
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.
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.
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.
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
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