About this recipe:This recipe keeps your turkey moist and full of flavour. You can also use this recipe for roasting chicken and Cornish game hens. Adjust the amount of herbs to use according to the size of the turkey that you've selected.
Combine the olive oil, garlic, rosemary, basil, Italian herb seasoning, black pepper and salt. Set aside.
Wash the turkey, inside and out and pat dry. Remove any excess 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 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 weight of your turkey. Roast in a preheated 180 C oven. When finished, a meat thermometer inserted in the thigh should read 82 C and the juices should run clear when pierced with a fork.