Unlike any other pepper! Clean and ground in a special water-cooled mill to retain all the natural volatile oils that give this pepper its distinctive flavor. Take the taste-test and you’ll see for yourself that this is the absolute-best black pepper that you’ll find anywhere. Plus, no dust at the bottom of the bottle! So you’ll only get the best, down to the last drop. NEW Net Weight – Convenient 8.4 oz mini chef jar with a flip-top sifter cap.
10 oz. (283g)
Rosemary Roasted Turkey
¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons Terrapin Mountain© Rosemary Leaves
1 tablespoon Terrapin Mountain© Basil Leaves
1 tablespoon Italian seasoning
1 teaspoon Happy Home Black Malabar Pepper
salt to taste
1 (12 pound) whole turkey
Preheat oven to 325 degrees F.
In a small bowl, mix the olive oil, garlic, Terrapin Mountain© Rosemary Leaves, Terrapin Mountain© Basil Leaves, Italian seasoning, Happy Home Black Malabar Pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done 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 the skin.
Using your hand, spread a generous amount of the spice mixture under the breast skin and down the thigh and leg. Rub the remainder of the spice mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180°F.
Ready in 5 hours.