Mom's Thanksgiving Rosemary Roasted Turkey

1. Heat the oven to 325°F (165°C). 2. Stir together the olive oil, garlic, rosemary, basil, Italian seasoning, pepper, and salt in a small bowl. Set aside. 3. Pat the turkey dry and trim away any large deposits of fat. For food safety, do not rinse raw turkey. 4. Gently slide your fingers between the breast meat and skin, loosening the skin toward the thighs and drumsticks without tearing it. 5. Spread a generous portion of the herb oil beneath the loosened skin, covering the breast and reaching down over the thighs and legs. 6. Rub the remaining herb oil over the outside of the breast. Secure the skin with toothpicks wherever breast meat is exposed. 7. Set the turkey on a rack inside a roasting pan and pour enough water into the pan to reach a depth of about 1/4 inch. 8. Roast for 3–4 hours. The original recipe calls for an internal temperature of 180°F (80°C); for safety, check that the thickest parts of the breast and innermost thigh and wing reach at least 165°F (74°C), without touching bone with the thermometer.