Rosemary Roasted Turkey Recipe - Allrecipes.com
Rosemary Roasted Turkey Recipe
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Rosemary Roasted Turkey
A moist, flavorful roast turkey rubbed with olive oil, garlic, and fresh herbs. See more
  • READY IN 4+ hrs

Rosemary Roasted Turkey

Recipe by  

"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 ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 1 turkey Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 4 hrs
  • READY IN 4 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

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 the turkey in a "turkey" baking bag for 3 hours. It was great!!

 
Most Helpful Critical Review
Nov 29, 2011

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."

 
Dec 06, 2006

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 the skin, on top and in the cavity. This adds a nice rosemary flavor to the stuffing.

 
Dec 30, 2005

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 with the twist tie thingy. MMMM

 
Dec 01, 2006

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 the turkey - then, when you go to make the gravy, make sure you push the carrots and leeks through a sieve to add all that goodness into the pot. It's really the best possible gravy you could ever have!

 
Mar 06, 2007

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!

 
Nov 24, 2006

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 sausage and sage stuffing. It was the best turkey we have ever had.

 
Nov 19, 2008

This looks great. Can't wait to try it. I have one question though. In the past I've used rosemary in pork and lamb by inserting it into little holes made with a knife. I wonder if this insertion method would work with turkey. I've never heard mention of it. Any ideas?

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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