Ingredients
- /4 cup olive oil
- tablespoons minced garlic
- tablespoons chopped fresh rosemary
- tablespoon chopped fresh basil
- tablespoon Italian seasoning
- teaspoon ground black pepper
- salt to taste
- (12 pound) whole turkey, giblets removed
Instructions
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Step 1
Start by preheating the oven to 325°F. In a small bowl, blend the olive oil, garlic, rosemary, basil, Italian seasoning, pepper, and salt. After cleaning and drying the turkey, gently loosen the skin from the breast and thighs—I find using my fingers works best, sliding them carefully to avoid tearing. Once loose, rub a generous amount of the herb mixture directly onto the meat under the skin, then massage the rest over the outside. Pin any open skin with toothpicks. Set the bird on a rack in a roasting pan, add a thin layer of water to the pan, and slide into the oven. Roast until the internal thigh temperature hits 180°F, typically 3 to 4 hours. Let it rest covered for 20 minutes before slicing.
Chef's Tip
I always let the turkey air-dry in the refrigerator for a few hours before roasting; it makes the skin incredibly crisp and helps the herb paste adhere better.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices gently in a covered skillet with a splash of broth to keep them moist.
Variation Tips
For a citrus twist, add lemon zest to the herb paste and stuff the cavity with orange wedges. Swap basil for thyme or sage for a more traditional holiday aroma.