| • | Preheat the oven to 325 degree F.
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| • | Combine the olive oil, garlic, rosemary, basil, black pepper, table salt and Italian seasoning in a little normal bowl and mix well, set up aside.
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| • | Clean the turkey, pat dry aside and take aside any large plump deposits.
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| • | Loosen the skin from the breast and it is finished by gradually working your fingers between the breast and the skin.
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| • | Work it loosen to the end of the drumstick, cautiously not to tear the skin.
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| • | Spread the rosemary mixture below the breast skin and down the thigh and leg properly.
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| • | Rub the remain of the rosemary mixture external of the breast.
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| • | Apply toothpicks to seal the skin all over any uncovered breast meat.
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| • | Put the turkey on a rack in a roasting cooking pan and add about 1/4 inch water to the bottom of the pan.
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| • | Roast the turkey in the preheated oven for about 3 to 4 hrs until the inner temperature of the bird reaches out 180 degree F.
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