Combine Minced garlic and fresh rosemary with virgin olive oil to make a paste.
Separate turkey thigh skin from flesh and smear mixture on meat after applying salt and pepper.
Fold skin back over meat.
Put more of mixture on skin.
Roast for 10 min in 425 F oven then lower to 350 till done. Place the meat thermometer in the thickest part of thigh away from the bone of the turkey to check the internal temperature. The temperature must reach a minimum of 165F.
If you don't have a meat thermometer pierce the meat with a fork - the juices should be clear with no trace of pink.
Rest meat before serving - resting allows for the redistribution and re-absorption of the juices in the meat.