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Rosemary Roasted Turkey
What You Need
• 1 cup olive oil
• 3 Tbsp. garlic, minced (I always use more!)
• 4 Tbsp. rosemary, chopped
• 2 Tbsp. basil, chopped
• 2 Tbsp. Turkey rub
• 1 Tsp. ground black pepper
• Salt to taste
• 16-18 lb Turkey

Preheat oven to 325 degrees. In a small bowl, mix the olive oil, garlic, rosemary, basil, turkey seasoning, black pepper and salt. Set aside. 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. Using your hand, spread a generously amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the mixture over the outside of the bird. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about ¼ 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.


  

  
 
 
 
 
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