Prep Time: 25 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours and
Makes 8 Servings
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
12 pounds whole turkey
1. Preheat oven to 325
degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil,
Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large
fat deposits. 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.
5. 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, or until the internal temperature of the bird
reaches 180 degrees F (80 degrees C).