Rosemary Garlic Roast Turkey Recipe

How to make it

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• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl or food processor, mash together garlic, rosemary, olive oil, salt and pepper so that it forms a thick paste.
• By hand, gently pull the skin away from the turkey breast at the front of the breast (near the neck opening) to form a sort of pocket.
• Rub some of the rosemary garlic paste onto the breast meat under the skin, reaching in as far as you can without tearing the skin.
• Rub the remaining rosemary garlic paste all over the skin of the turkey and in the cavity.
• Add the stuffing, if you're using it, and place the turkey, breast side up, on a rack in a shallow roasting pan.
• Tuck the wings underneath the bird and tie the legs together with kitchen string.
• Place the turkey into the preheated oven.
• Do not cover the pan.
• Roast, basting every 15 to 20 minutes with the pan juices, until a meat thermometer inserted into the inner thigh reaches 170 degrees F (77 degrees C) and the juices run clear when the thigh is pricked with a skewer.
• This will take anywhere from 3 to 4-1/4 hours (depending on the size of the turkey and whether it is stuffed or not).
• The only definite way to know if the turkey is cooked is by using a meat thermometer.
• Remove roasting pan from the oven and let the turkey rest at room temperature for about 15 minutes before carving.
• Serve turkey with pan juices or use the juices to make gravy