This roast turkey recipe keeps your turkey moist and full of flavour. You can also use this recipe for Poussin or chicken. This roast turkey recipe makes a fabulous Christmas dinner centerpiece.
75ml olive oil
1 head garlic, peeled and minced
good handful chopped fresh rosemary
1 tablespoon dried Italian herbs
salt and freshly ground black pepper to taste
1 whole turkey breast
Combine the olive oil, garlic, rosemary, Italian herb seasoning, black pepper, and salt. Set aside.
Remove any excess fat from the turkey breasts. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin, careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin. 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 tin. Add just enough water to cover the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound (450g) in a 180 C / Gas 4 oven. When finished, a meat thermometer inserted in the thigh should read 74 degrees C and the juices should run clear when pierced with a fork.
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