About this recipe:This recipe makes your turkey moist and full of flavour. You can also use this recipe for a turkey crown, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
180ml olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
salt, to taste
1 (5.5kg) whole turkey
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:4hr › Ready in:4hr25min
Preheat oven 160 C / Gas 2/3.
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Remove any large fat deposits 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 toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan.
Roast in the preheated oven 3 to 4 hours, until the juices run clear or until the internal temperature of the bird reaches 80 degrees C.