- 1 (14-pound) turkey, giblets removed
- 2 tablespoons chopped fresh rosemary, plus additional for garnish
- 1/4 cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon coarse sea salt
- 2 teaspoons ground black pepper
Preheat the oven to 350°F. Pat cavity of bird dry if necessary. In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste. Rub about 1/3 of paste underneath the skin onto breast and thigh meat. Rub remaining paste over skin and inside cavity.
Tie turkey legs together with kitchen string and tuck wing tips underneath body. Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours. Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up. Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour. Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.
Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving. Arrange carved turkey on a platter garnished with rosemary sprigs.
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