Rosemary Turkey

[Michael C.]

I used Rosemary from our garden, stuffed it underneath the skin and cavity, smoked it for about 4 hrs, basted it with butter every hour. After the breast read 165F, I wrapped the bird in foil and let it rest for a good hr or so. Very tender, juicy full of flavor. The aroma from the Rosemary was just amazing.

 

[Tony Coloma]

Someone somewhere had to get it right

 

[JimK]

Looks delicious! I love the way rosemary or sage look under the skin after cooking.

 

[ChuckO]

Nicely done Michael, nicely done!

 

[AndyK]

Good job Micheal.
I use the rosemary from my garden on just about everything too.
I even have some on a pork belly that is getting cured right now.