I usually roast my turkey tented, overnight on 300 degrees. I do the same with removing the tent and baking at 375 for the last 20 minutes. But most people don’t want to do this. I will tell you the house smells amazing in the morning when you get up. But here is my recipe for overnight at 300 degrees or day time at 325 degrees. Don’t forget if you have a frozen turkey to begin the thaw in the refrigerator at least 3 days prior to cooking.
Rosemary Rubbed Turkey
½ Cup Olive Oil
1 Cup Melted Butter
4 Tablespoons Minced Garlic
2 Tablespoons Chopped Fresh Rosemary
1 Tablespoon Chopped Fresh Basil
1 Tablespoon Herb de Provence
1 Teaspoon Ground Black Pepper
Sea Salt To Taste
1 (16 Pound) Whole Turkey
1 Large Onion Quartered
1 Sprig of Fresh Rosemary
½ Stick of Butter
1 Stick of Celery
Step 1 Preheat oven to 325 degrees F (165 degrees C). Place all the ingredients in the herbed bouquet in the cavity of the bird placing butter on top.
Step 2 In a small bowl, mix well the olive oil, melted butter, garlic, rosemary, basil, Herb de Provence seasoning, black pepper and salt. Set aside.
Step 3 Remove Giblets packet, Wash the turkey inside and out; pat dry. Remove any large fat deposits. 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.
Step 4 Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Step 5 Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours with a foil tent, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C). Increase oven temperature to 375 degrees for the last 20 minutes of cook time, and roast without foil tent for 20 minutes. Let sit 20 minutes before carving. Serves 16-20