Ingredients
¾ cup olive oil
2 tbsp garlic, minced
1 tbsp rosemary, fresh and chopped
1 tbsp basil, fresh and chopped
1 tbsp Italian seasoning
12 lb turkey, whole
salt and ground black pepper, to taste
Preparation
Preheat oven to 325 degrees F.
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning. Season with salt and black pepper then set aside.
Make sure to wash the turkey inside and out and pat it dry. Remove any large fat deposits and loosen the skin from the breast.
Slowly work the fingers between the breast and the skin and work it loose to the end of the drumstick, being careful not to tear the skin.
Using the hand, spread a generous amount of rosemary mixture under the breast skin and down the thigh and leg.
Rub the remainder of the rosemary mixture in the entire chicken. Use a toothpick to seal skin over any exposed breast meat, if necessary around the entire chicken.
Place the turkey on a rack in a roasting pan. Add about ¼-inch of water to the bottom of the pan.
Roast in a preheated oven for 3 to 4 hours or until the internal temperature of the turkey reaches 180 degrees F.
Remove from the oven and serve!
