Roast Turkey Italian

Ingredients
1 (8-lb.) turkey
1/3 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chopped fresh rosemary leaves
2 tbsp. chopped fresh oregano
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh garlic
2 tbsp. chopped fresh sage leaves
2 lemons

Instructions
1. Preheat oven to 325ºF. Rub breast of turkey with half of the olive oil, then salt and pepper. Loosen skin from the breast by pushing fingers under skin at neck and working down the breast
2. Mix herbs with remaining olive oil. Rub herb-oil mixture under breast skin, press skin back in place.
3.Squeeze lemons inside the cavity of the turkey. Tie legs together.Place turkey on a rack in roasting pan. Insert meat thermometer in thickest part of thigh
4. Roast uncovered for 2 3/4 to 3 hours hours Turkey is done when the thermometer reaches 180ºF. and juices run clear. and let stand 15-20 minutes before carving.

Description

Storage: Leftovers should be refrigerated within two hours. Leftovers should be refrigerated within two hours from the time the turkey leaves the oven. Remove meat from bones. Divide into serving-size portions Refrigerate up to 2 days or freeze for longer storage.
Preparation: Remove giblets; rinse and pat dry. Use a meat thermometer to be sure the internal temperature is safe.