|
Enjoy this recipe from The Christmas Table.
Submitted by: Zoe Bennett from Columbia, SC
3/4 c. olive oil
3 T. garlic, minced
2 T. fresh rosemary, chopped
1 T. dried basil
1 T. Italian seasoning
1 t. pepper
salt to taste
12-lb. turkey
In a small bowl, combine all ingredients except turkey. Set aside. Using your hands, loosen turkey skin from breast. Work skin loose to the end of the drumstick, being careful not to tear skin. Rub a generous amount of olive oil mixture under skin. Rub remaining mixture over the outside of skin. Use wooden toothpicks to fasten skin over any exposed meat. Place turkey on the rack in a roasting pan; add about 1/4 inch water to bottom of pan. Bake, uncovered, at 325 degrees for 3 to 4 hours, until temperature on a meat thermometer reads 165 degrees when inserted into the breast. Let stand 20 to 30 minutes before carving. Makes 16 servings. | |
|
|
In a small bowl, combine all ingredients except turkey. Set aside. Using your hands, loosen turkey skin from breast. Work skin loose to the end of the drumstick, being careful not to tear skin. Rub a generous amount of olive oil mixture under skin. Rub remaining mixture over the outside of skin. Use wooden toothpicks to fasten skin over any exposed meat. Place turkey on the rack in a roasting pan; add about 1/4 inch water to bottom of pan. Bake, uncovered, at 325 degrees for 3 to 4 hours, until temperature on a meat thermometer reads 165 degrees when inserted into the breast. Let stand 20 to 30 minutes before carving. Makes 16 servings. |
|
|