Rosemary Roasted Turkey

Night before:

In a large pot or roasting pan, add bringing ingredients.

Clean turkey and then add to brine.

Cover and place in the refrigerator or an ice chest with ice. Let soak over night.

In a small bowl, mix in a blender or food processor the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt.

Set in the fridge to let it marinade together over night, and just give it a quick mix before using it.

Next Day:

Remove turkey from brine 2 hours before cooking, patting dry and placing back in the refrigerator.

Preheat oven to 325 degrees F (165 degrees C).

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.

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.

Place the turkey on a rack in a roasting pan. Add about ¼ inch of water to the bottom of the pan.

Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).