Rosemary Basil Roasted Turkey

November 22, 2015


Rosemary Basil Roasted Turkey


12 pound whole turkey

¾ cup Lucero Yellow Label Collection 

We recommen d one of the following:

Lucero  Ascolano or Lucero Koroneiki, 

3 Tbsp. minced garlic

2 Tbsp. freshly chopped rosemary

1 Tbsp.freshly chopped basil

1 Tbsp. Italian seasoning

1 tsp. ground black pepper and salt to taste


*TryLucero Rosemary Infused Extra Virgin Olive OIl



Preheat oven 325 to 350 degrees F


1-  Combine the olive oil, garlic, rosemary, basil, Italian seasoning,

blackpepper and salt. Set aside.


2-  Wash the turkey, inside and out, pat dry. Remove any large

fat deposits. Loosen the skin from the breast.


3-  This is done by slowly working your fingers between the

breastand the skin. Work it loose to the end of  drumstick

being careful not to tear skin.


4-  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.


5-  Place the turkey on a rack in a roasting pan. Add about 1/4

inch of water to the bottom of the pan.


6-  Roast according to  the weight of your turkey. This is usually

20 minutes per pound in a 325 degrees F (175 degrees C) oven.


7-  A meat thermometer inserted in the thigh should read 180

degrees F (82 degrees C) and the juices should run clear when

pierced with a fork.


Carve after letting the bird rest for about 20 mins.


Taste Note-Ascolano and Koroneiki are

Lucero Yellow Label-Med




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