Roast Turkey with Herbed Oil

Cooking Time: 3 Hr    Servings: 12


  • 1 16 to 18 lb turkey, neck and giblets reserved for gravy
  • Fresh rosemary sprigs (optional)
  • Fresh sage sprigs (optional)
  • 4 tablespoons Olive Scene Mushroom & Sage Extra Virgin Olive Oil
  • 3 tablespoons chopped fresh rosemary
  • 1 1/2 tablespoons grated orange peel
  • 1 tablespoon ground black pepper
  • 4 teaspoon salt


  1. Preheat oven to 325F.
  2. Rinse turkey inside and out; pat dry.
  3. Place on rack in roasting pan.
  4. Sprinkle cavities with salt and pepper.
  5. Place rosemary and sage sprigs in main cavity.
  6. Add olive oil to saucepan.
  7. Mix in chopped rosemary, sage, orange peel, pepper and salt.
  8. Brush herb oil over turkey.
  9. Tuck wing tips under turkey; tie legs together to hold shape.
  10. Roast turkey breast side down 1 hour.
  11. Baste with pan juices.
  12. Carefully flip turkey to breast side up using a wad of paper towels to protect hands.
  13. Continue roasting turkey until thermometer inserted into thigh registers 180F, basting every 20 minutes, about 2 3/4 hours longer.