About this recipe:Tuck into a tender and juicy turkey this Christmas with this easy to follow recipe! Rosemary lends a lovely flavour to the meat and is ideal for pairing with other herb-rich side dishes.
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
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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.