Oven Roasted Turkey

Oven Roasted Turkey


• Turkey (any size)
• ½ cup J. Olive Co. Garlic Olive Oil
• ½ cup J. Olive Co. Pomegranate Balsamic
• 2 Tbsp Sea salt
• 1 tsp Pepper
• ½ cup Fresh chopped thyme
• ½ cup Fresh chopped parsley
• ½ cup Fresh chopped rosemary
• 3 rosemary sprigs
• 2 cups chicken broth


  1. Preheat oven 350 degrees.

  2. Combine olive oil, balsamic vinegar, chopped herbs, salt and pepper into a mixing bowl and work into a light paste.

  3. Liberally coat the inside and outside of the turkey with the herb mixture.

  4. Place rosemary sprigs into the inside of the turkey. Place the turkey into a roasting pan.

  5. Combine remaining paste mixture to chicken broth and pour into the roasting pan. Be careful not to disturb the paste already on the turkey.

  6. Roast uncovered for 1 hour, and then cover with foil.

  7. Baste turkey approximately every 45 minutes. Total roasting time is approximately 15-20 minutes per pound.

  8. Turkey is done when the internal temperature is 165 degrees. Let the turkey rest 15 minutes before carving.