Rosemary Roasted Turkey
A holiday feast wouldn't be complete without a golden roasted turkey. Rosemary is our first choice when enhancing the flavor of poultry, and it fills the home with a wonderful aroma during cooking. This recipe is one to enjoy with your entire family or loved ones for any holiday.
15 minutes
2 hours to 3 hours
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 452 |
| Fat: | 7 g |
| Carbohydrates: | 0 g |
| Protein: | 98 g |
| Cholesterol: | 245 g |
| Sodium: | 480 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp fresh Rosemary, roughly chopped
- 7 lb7 lb7 lb Turkey Breast
- 2 tsp2 tsp2 tsp Salt and Pepper, to taste
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325°F.
- Drizzle olive oil over turkey breast, brush to coat.
- Separate rosemary from stems, roughly chop and sprinkle liberally on turkey.
- Add salt and cracked pepper to taste.
- Place turkey in shallow roasting pan.
- Cook turkey approximately 25 minutes per pound (turkey is done when a meat thermometer inserted into the breast reads 170°F).
- Periodically baste turkey with juices in the pan, especially toward the end of the cooking.
- Let rest for 10 minutes, carve, and serve.
Notes
To complete this meal, serve alongside carrot soufflé, cranberry sauce, and strawberry salad
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