For an extra layer of flavor, consider adding a quartered onion and a few sprigs of fresh rosemary and thyme to the cavity of the turkey. Basting the turkey with its own juices every hour will help keep it moist and golden brown. Allowing the turkey to rest, tented with foil, for at least 20 minutes before carving is crucial for retaining its juices. The herb mixture can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld together even more. If the turkey skin starts to brown too quickly, tent it with foil to prevent burning.
Rosemary Roasted Turkey
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PREP TIME25 mins
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COOK TIME4 hrs
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TOTAL TIME4 hrs 45 mins
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SERVING16 People
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VIEWS3.2K
Embark on a culinary journey with our Rosemary Roasted Turkey, a dish that transforms the humble turkey into a succulent, aromatic centerpiece. Infused with the earthy essence of rosemary and a medley of herbs, this recipe ensures a moist, flavorful bird that will be the star of any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol198 mg
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Fiber0 g
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Protein68 g
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Saturated Fat8 g
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Sodium165 mg
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Fat34 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C).
02 Step
Recipe View 10 mins In a small bowl, whisk together the olive oil, minced garlic, fresh rosemary, fresh basil, Italian seasoning, ground black pepper, and salt. Set aside your herbaceous blend.
03 Step
Recipe View 15 mins Rinse the turkey thoroughly, inside and out, and pat it completely dry with paper towels. Remove any excess fat deposits. Gently loosen the skin from the breast by sliding your fingers between the skin and the breast meat, being careful not to tear the skin. Work your way down to the end of the drumstick.
04 Step
Recipe View 4 hrs Generously spread the rosemary mixture under the breast skin, ensuring even coverage down the thigh and leg. Rub the remaining mixture all over the outside of the breast. If needed, use toothpicks to secure the skin over any exposed breast meat.
05 Step
Recipe View Place the turkey on a roasting rack set inside a roasting pan. Add approximately 1/4 inch of water to the bottom of the pan. Roast in the preheated oven for 3 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F (80 degrees C). Let the turkey rest for 20 minutes before carving.
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Luis Wehner
Aug 28, 2024Brian: I had a smaller turkey, so I adjusted the cooking time accordingly, and it worked perfectly.
Helen Prohaska
Aug 14, 2024Jessica: The herb mixture is fantastic! I used it on chicken breasts as well, and they were delicious.
Hollie Goldner
Jun 29, 2024Kevin: Letting the turkey rest before carving made a huge difference in the tenderness.
Pete Waters
Jun 28, 2024Ashley: This is now my go-to turkey recipe for every Thanksgiving!
Rosalee Glover
Nov 3, 2022David: Tenting with foil halfway through was crucial to prevent burning. Great recipe!
Ansel Simonis
Jan 22, 2022Michael: The instructions were easy to follow, and the turkey came out perfectly moist.
Kaley Franecki
Nov 13, 2021Emily: I added some lemon and onion to the cavity as suggested, and it was a hit!
Wyman Fisher
Jul 25, 2021Sarah: This recipe made the most flavorful turkey I've ever had! The rosemary and basil really shine through.