• Preheat oven to 325F
• Remove giblets and neck from inside cavity.  Rinse cavity and outside of turkey with cold running water. Pat dry. Trim excess fat.
• In a blender or food processor add garlic, irosemary, thyme, olive oil, salt and pepper.  Blend or process until well minced.
• Carefully loosen the skin on the breast.  You can seperate the skin with your fingers. Be careful not to tear the skin.
• Rub half of the mixture under the skin on the breast.  Rub the rest of the mixture in the cavity and on the skin
• Place on a rack in a shallow roasting pan.  Roast uncovered for 3-4 hours or the internal temperature reaches 175F
• Baste every 30 minutes or so.  If the turkey gets too brown cover the top with aluminum foil.
• Let the turkey stand for 30 minutes before carving to let the juices flow.

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