This dish can be prepared both on the grill and in the oven. The meat soaks up the aroma of rosemary, and the crust becomes deliciously golden and crispy. On the grill, the crust might be a bit uneven but with a nice smoky flavor. It’s perfect for dinner or a picnic.
- turkey thigh or several wings
- 4–5 sprigs of rosemary
- 3–4 garlic cloves
- sea salt
- olive oil
Finely chop the rosemary leaves and garlic, then mix them with salt and olive oil. Rub this mixture all over the turkey, including gently under the skin, which separates easily. If cooking on the grill, turn the meat every minute because the skin is fatty and the dripping fat can cause flare-ups, so watch carefully. In the oven, bake at 180 °C (350 °F) until the crust turns golden, about 30–40 minutes. You can place some potatoes and a few rosemary sprigs beside the turkey for extra flavor. Check that the meat near the bone is no longer pink before serving.
Finely chop the rosemary leaves and garlic, then mix them with salt and olive oil. Rub this mixture all over the turkey, including gently under the skin, which separates easily. If cooking on the grill, turn the meat every minute because the skin is fatty and the dripping fat can cause flare-ups, so watch carefully. In the oven, bake at 180 °C (350 °F) until the crust turns golden, about 30–40 minutes. You can place some potatoes and a few rosemary sprigs beside the turkey for extra flavor. Check that the meat near the bone is no longer pink before serving.
