| • | Preheat the oven to 325 degrees F.
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| • | Combine the olive oil, garlic, rosemary, basil, black pepper, salt and Italian seasoning in a small bowl and mix well, set aside.
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| • | Clean the turkey, pat dry and remove any large fat deposits.
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| • | Loosen the skin from the breast and it is done by gradually working your fingers between the breast and the skin.
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| • | Work it loose to the end of the drumstick, carefully not to tear the skin.
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| • | Spread the rosemary mixture under the breast skin and down the thigh and leg properly.
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| • | Rub the rest of the rosemary mixture outside of the breast.
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| • | Apply toothpicks to seal the skin over any exposed breast meat.
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| • | Put the turkey on a rack in a roasting 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 hours till the internal temperature of the bird reaches 180 degrees F. |
