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.
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 2 Tbsp 2 Tbsp 2 Tbsp Rosemary, fresh, roughly chopped
- 7 lb 7 lb 7 lb Turkey Breast
- 2 tsp 2 tsp 2 tsp Salt and Pepper, to taste
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.
To complete this meal, serve alongside carrot soufflé, cranberry sauce, and strawberry salad
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week
My 15 year old daughter claims to not like turkey… But I made this recipe and she loved it. Then she took it for lunch for 2 days following. I bought a 5.5 lb turkey… it took less than 25mins / pound.