• Turkey (any size)
• ½ cup J. Olive Co. Rosemary 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

Preheat oven 350 degrees. Combine olive oil, balsamic vinegar, chopped herbs, salt and pepper into a mixing bowl and work into a light paste. Liberally coat the inside and outside of the turkey with the herb mixture. Place rosemary sprigs into the inside of the turkey. Place the turkey into a roasting pan. Combine remaining paste mixture to chicken broth and pour into the roasting pan. Be careful not to disturb the paste already on the turkey. Roast uncovered for 1 hour, and then cover with foil. Baste turkey approximately every 45 minutes. Total roasting time is approximately 15-20 minutes per pound. Turkey is done when the internal temperature is 165 degrees. Let the turkey rest 15 minutes before carving.

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