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Rosemary Roasted Turkey

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts, or roasting chicken. The size of the turkey you select should depend wholly on the amount of guests you are cooking for. Originally submitted to"
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4 h 25 m servings 638 cals
Serving size has been adjusted!
Original recipe yields 16 servings (1 turkey)


  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 69.7 g
  • 139%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  2. 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.
  3. 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.
  4. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F (175 degrees C) oven. A meat thermometer inserted in the thigh should read 180 degrees F (82 degrees C) and the juices should run clear when pierced with a fork.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 94
  1. 117 Ratings

Most helpful positive review

I have made this turkey 4 years in a row. My husband and I only made a few changes. First, we cover for 2 hours then cook uncovered the last 2. We also double the ingredients and place under ...

Most helpful critical review

This was fine if you like turkey that's pretending to be red meat. I will personally go with parsley, sage and thyme next time. My hubby said, "It just doesn't taste very turkey-y."

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Least positive

I have made this turkey 4 years in a row. My husband and I only made a few changes. First, we cover for 2 hours then cook uncovered the last 2. We also double the ingredients and place under ...

I put the spices and the olive oil together the night before and let the oil soak up all the flavor. All I did on Thanksgiving Day was rub it all over the turkey - inside and out - and place th...

I love this recipe, i have used it for a few years now and still love it. To keep it extra moist and half the cooking time i place the already seasoned turkey in an oven roasting bag and seal it...

Welcome to my new turkey recipe! This is it, I think, for the rest of my life. It's so fresh, and makes GREAT gravy. One added thing I always do....use carrots and leeks instead of a rack for...

OMG!!! Not my first turkey but absolutely my best, most flavorful, moist turkey ever. Reading the reviews first were great. 1) buy a small bottle of olive oil take off the spout and add springs ...

This recipe was great. I had never roasted a turkey in my life and everyone raved about it on Christmas Eve. The photograph is mine - so you can see it turned out great. Moist too - yummy!

We bought a fresh turkey and used this rub - only I used 1 tablespoon of dried rosemary and 1 tablespoon of dried basil and cut the garlic to 2 Tablespoons. we also stuffed the turkey with saus...

I've made this turkey twice. The first time exact to the recipe and found that I was right in my first thoughts that a turkey should always be brined. The brine consisted of 1/2 cup of kosher ...

I've tried several methods for roasting turkey over the years (cooking bags, rubbing with butter or oil, using different herbs and seasonings) but this was by far the best. My search for the pe...