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Rosemary Roasted Turkey

Rated as 4.8 out of 5 Stars

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."
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4 h 45 m servings 596 cals
Original recipe yields 16 servings (1 (12 pound) turkey)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  3. 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.
  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. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 596 calories; 33.7 g fat; 0.8 g carbohydrates; 68.1 g protein; 198 mg cholesterol; 165 mg sodium. Full nutrition

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Most helpful positive review

This was the best turkey i had ever made. I added fresh italian seasoning that it asked for instead of dried, such as marjoram, thyme, oregano, etc. I did not add sage since it overpowers foods...

Most helpful critical review

I thought this was average at best. I made this w/a whole chicken. I think the water is what ruined it. The skin on the chicken remained soft. Not sure if I'll make this again.

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This was the best turkey i had ever made. I added fresh italian seasoning that it asked for instead of dried, such as marjoram, thyme, oregano, etc. I did not add sage since it overpowers foods...

This rub recipe is wonderful, and it made excellent gravy. In preperation I used a brine that I think matched well with the rub. Soak the turkey overnight in the following: Fresh rosemary, bas...

The family really enjoyed this recipe - even the picky eaters claimed this was the best turkey they had ever tried. Count me in on the side of the briners - the previous reviewers suggest bri...

I'm embarrassed to admit this, but last night was the first time I ever cooked a turkey. I used softened butter instead of olive oil, and mixed the butter with sage, rosemary, and thyme. I loo...

It was definitely a weird experience putting the spices between the skin and body of the turkey but it worked really easily because I used long yellow plastic gloves. Yes, I was a sight to beho...

I substituted the water with white wine. Very tasty

There's nothing a dead turkey likes better than a nice warm bath and a good oil massage. I added more spices to my mixture and found it surprisingly easy to spread the butter under the skin. I w...

I have made this turkey 4 years in a row. My husband and I only made a few changes. First, we cover for 2 hours then cook uncovered the last 2. We also double the ingredients and place under ...

I put the spices and the olive oil together the night before and let the oil soak up all the flavor. All I did on Thanksgiving Day was rub it all over the turkey - inside and out - and place th...