Turkey is a great meal anytime but this flavourful combination is especially great at Christmas, Thanksgiving, Easter or simply Sunday family dinner with leftovers for another day for all to take home or freeze.
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, combine EVOO's, Balsamic, rosemary, 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 toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch 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 180 degrees F (80 degrees C).
Ingredients
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, combine EVOO's, Balsamic, rosemary, 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 toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch 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 180 degrees F (80 degrees C).
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