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Rosemary Roasted Turkey

Rosemary Roasted Turkey

  • Prep

    25 m
  • Cook

    4 h
  • Ready In

    4 h 25 m
Star Pooley

Star Pooley

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 {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • 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

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.
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Reviews

DANALUKEMORGAN
62

DANALUKEMORGAN

1/7/2004

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!!

templina71
56

templina71

12/6/2006

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.

Desi's Delectables
39

Desi's Delectables

12/30/2005

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

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