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    **Rosemary Roasted Chicken or Turkey**

    This recipe is simple and makes ordinary chicken moist and juicy! You can use a whole roasting chicken, cornish hens, breasts or a whole turkey! For a turkey, double recipe. Serve with garlic mashed potatoes and a fresh steamed vegetable! I hate to brag, but..this recipe won 1st place in a local recipe contest!


    List of Ingredients


    • 1 turkey, whole chicken, etc.
    • 3/4 cup olive oil
    • 3 Tbsp. garlic, minced (jar garlic works well)
    • 2 Tbsp. fresh rosemary, chopped
    • 1 Tbsp. Italian Seasoning
    • salt, pepper and crushed red pepper to taste


    Instructions


    1. In a small bowl, mix all ingredients and set aside.
    2. Wash poultry well inside and out; pat dry with paper towel.
    3. Remove any large fat deposits that are located on the tail end of the cavity.
    4. Next, loosen the skin from the breast 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 skin.
    5. Using your hand, place a generous amount of the rosemary mixture under the skin and down the thigh and leg.
    6. Rub mixture over outside skin of meat,as well, being sure to coat the wings.
    7. Use toothpicks to seal skin over exposed breast meat.
    8. Place poultry on a rack in a roasting pan; add about 1/4-inch of water to bottom of pan.
    9. Roast@350* according to weight.
      **18 minutes per lb. is recommended. You can use a meat thermometer inserted into thigh. Temperature should be 160 to 165 degrees and juices should run clear.


    Final Comments


    TIP: boiling down the left over carcass makes a great chicken soup base!
 

 

 

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