Erin Lippitz's recipe for Rosemary Turkey
She said she used it for roasting a turkey last year, and found the results "super tender and flavorful."
Erin used a roasting bag for her turkey.
"I'd never made a turkey before and I had always assumed it was this really complicated, drawn-out process," Erin wrote. "I knew I wanted to do something a bit different from the turkeys my family always made and I wanted to get a little creative with spice."
She said she found the recipe easy, and her family liked it, and it works with a smaller turkey.
She originally got the recipe from allrecipes.com.
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
Preheat oven to 325 degrees.
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 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 three to four hours, or until the internal temperature of the bird reaches 180 degrees.