Ingredients
1/2 cup (125 mL) Extra Virgin Olive Oil
1/3 cup (75 mL) Sage leaves, coarsely chopped
1/3 cup (75 mL) fresh Rosemary
1 tbsp (15 mL) fresh Thyme Leaves
1 tsp (5 mL) whole Black Peppercorns
1 tsp (5 mL) Salt
Directions
Rinse the turkey well and then pat the cavities and skin with paper towels to dry. Place the oil, herbs, salt and pepper into a blender and process for 30 seconds. Lift the skin adjacent to the wings and the legs in the front and the back. While pushing gently on the meat, develop cavities in the spaces between the breasts and the legs and wings, then move upward, lifting the skin away from the breast meat. Loose connective tissue is easily divided, and by pressing down on the meat there is less chance of tearing the skin. Free as much of the skin as possible, then add the infused oil, a small amount at a time to the spaces, working it into the cavities between the legs and wings and spreading it evenly over the breast meat. Add some of the oil to the large cavity and distribute the remaining oil over the breasts. Roast or barbeque turkey as required, ensuring it's cooked to recommended internal temperature.
Whole Bird
Turkey Calculator
  • Do you want leftovers?

  • Bookmark and Share
  • Print this Recipe