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It’s hard to believe that Thanksgiving is less than 2 weeks away! We’ve start putting our menu together for our traditional Thanksgiving feast that features the star of the feast TURKEY. Most of us traditionally roast our turkey pretty much the same way every year, but if you are looking to change up things try a Roasted Rosemary Turkey. It’s just a different twist for your Thanksgiving Day dinner.
This recipe makes your turkey moist and full of flavor. It can also be used for Cornish game hens, chicken breasts, or roasting chicken. You should select a turkey sized per the number of people you will be serving. I’ve based the ingredient amounts for this recipe for a 12-lb. whole turkey, so adjust according the size you pick.
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste 1 (12 pound) whole turkey
Prep Time – 25 minutes Cooking Time – 4 hours Ready to Eat in – 4 hours and 45 minutes
Preheat your oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, 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 lose 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).
Remove from oven and tent lightly with foil the turkey’s temperature will continue to rise as it rests.
All that remains is to carve your turkey and enjoy this different twist for your Thanksgiving Dinner.
You can also contact me Marianne Hatton at my website I Sell This Town
*info courtesy of foodnetwork.com