Rosemary Roast Turkey

Ingredients:

• 175ml (6 fl oz) olive oil
• 1 head garlic, peeled and minced
• good handful chopped fresh rosemary
• 1 tablespoon dried Italian herbs
• salt and freshly ground black pepper to taste
• 1 whole turkey

Preparation:

1. Combine the olive oil, garlic, rosemary, Italian herb seasoning, black pepper, and salt. Set aside.
2. Remove any excess fat from the turkey. 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.
3. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. 
4. Rub the remainder of the rosemary mixture over the outside of the breast. 
5. Use cocktail sticks to seal skin over any exposed breast meat.
6. Place the turkey on a rack in a roasting tin. 
7. Add just enough water to cover the bottom of the pan. 
8. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound (450g) in a 180 C / Gas 4 oven. 
9. When finished, a meat thermometer inserted in the thigh should read 74 degrees C and the juices should run clear when pierced with a fork.