Roasted Turkey

Roasted Turkey

1 whole turkey (12–14 pounds)

2 tablespoons salt

1 tablespoon black pepper

1/2 cup OT Wild Mushroom and Sage olive oil, or choice olive oil

3 sprigs fresh rosemary

3 sprigs fresh thyme

3 sprigs fresh sage

4 cloves garlic (whole)

1 Tablespoon OT English Rub

Salt and Pepper to taste

Instructions

Preheat your oven to 325°F (165°C).

With giblets removed from the turkey, pat dry, and season inside and out with English Rub, salt and pepper.

Brush olive oil generously over the turkey.

Stuff the cavity with fresh herbs and whole garlic cloves.

Place the turkey breast-side up in a roasting pan; roast for approximately 13-15 minutes per pound.

Baste every hour with pan juices until the internal temperature reaches at least 165°F (74°C).

Let rest for 20 minutes before carving.