Rosemary roasted turkey

  • 25 mins to prepare. 4 hours to cook.
  • Serves 16
This recipe makes your turkey moist and full of flavour. You can also use this recipe chicken fillets or roasting chicken.


  • 180g olive oil
  • 10 cloves of garlic
  • 2 sprigs of fresh rosemary
  • 1 tbsp of fresh basil
  • 2 tsps of italian seasoning
  • 6kg turkey

Each serving contains

  • Calories 500 25%
  • Sugar 0.1 0%
  • Fat 17.3g 25%
  • Saturates 3.5g 17%
  • Salt 0.7g 11%

of your guideline daily amount


Preheat oven to 165oC.

In a small bowl, mix the olive oil, crushed garlic, chopped rosemary, chopped basil, Italian seasoning, black pepper and salt. Set aside.

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.

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 cocktail sticks to seal skin over any exposed breast meat.

Place the turkey on a rack in a roasting pan. Add about 1cm of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 80oC

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