Ingredients
- 1 medium to large Fresh or Frozen Ingham Whole Turkey
- 180ml olive oil
- 15g garlic powder
- 3g dried basil
- 1 1⁄2 teaspoons ground sage
- 5g salt
- 1g freshly ground black pepper
- 475ml water
Instructions
Remove neck from turkey. Remove turkey soaker pads and rinse turkey with cold running water, drain well. Blot dry with paper towels. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan and loosely cover with foil. Cook turkey as per roasting instructions. Remove the turkey from the oven and allow the turkey to rest for 10 minutes before carving. The turkey should be fully cooked when the internal temperature of the turkey reaches 82ºC. You should use the thermometer in the deepest part of the turkey breast.
