|3/4 cup||olive oil|
|3 tbsp||garlic, minced|
|2 tbsp||fresh rosemary, chopped + full sprigs for garnish|
|1 tbsp||fresh basil, chopped|
|1 tbsp||Italian seasoning|
|1 tsp||ground black pepper|
Combine olive oil, garlic, rosemary, basil, Italian season, pepper and salt. Set aside.
Wash the turkey, pat dry. Loosen skin from breast, without tearing. Using your hand, spread rosemary mixture generously under skin. Rub the remainder over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place turkey on a rack in the roasting pan. Add 1/4 inch of water to the bottom of the pan. Roast ~20 minutes per pound at 325F. A meat thermometer inserted into the turkey should read 180F, when cooked.