Roasted rosemary turkey

    4 hours 25 min

    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.

    2 people made this

    Serves: 16 

    • 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

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

    1. Preheat oven 160 C / Gas 2/3.
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. 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.
    4. 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.
    5. 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.

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    Reviews in English (743)


    This was the best turkey i had ever made. I added fresh italian seasoning that it asked for instead of dried, such as marjoram, thyme, oregano, etc. I did not add sage since it overpowers foods and so does the rosemary so you have to choose one. When i cooked the turkey i cooked it breast side down..that is the best secret to having a moist delicous turkey..also cover with foil, if you are not stuffing the turkey throw some rosemary sprigs inside the cavity with whatever vegetables you may choose as well. The last 45 min. to an hour take the foil off and turn the turkey breast side up so it can brown.  -  18 Nov 2002  (Review from Allrecipes US | Canada)


    This rub recipe is wonderful, and it made excellent gravy. In preperation I used a brine that I think matched well with the rub. Soak the turkey overnight in the following: Fresh rosemary, basil, peppercorns, juice of 2 lemons and 2 oranges; and for each gallon of water needed to cover the bird, add 1 cup kosher salt and 1 cup brown sugar. Rinse before rubbing. Even microwaved leftovers were moist!  -  31 Dec 2002  (Review from Allrecipes US | Canada)


    The family really enjoyed this recipe - even the picky eaters claimed this was the best turkey they had ever tried. Count me in on the side of the briners - the previous reviewers suggest brining the turkey the night before; this really helped keep the turkey moist. Brine Recipe: 1 cup lemon juice 1 cup orange juice For each gallon of water needed to cover the bird, add 1 cup kosher salt and 1 cup brown sugar. A couple of sprigs of fresh rosemary and fresh basil 1 cup of peppercorns Just be sure to keep the turkey cool while the brine is working away to lock in the flavor. I double bagged the turkey and placed it in a large cooler surrounded with ice. Give the skin a chance to become crispy by taking the turkey out of the brine 2 hours before cooking, patting the turkey dry and allowing it to sit in the fridge.  -  28 Nov 2004  (Review from Allrecipes US | Canada)