Herb Roasted Turkey
1 10-12 pound turkey
4 teaspoons fresh thyme, chopped
4 teaspoons fresh rosemary, chopped
2 teaspoons fresh sage, chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons butter, softened
Preheat oven to 425 degrees.
Step 1
In a small bowl, combine thyme, rosemary, sage, garlic, salt and pepper with the softened butter.
Step 2
Using your fingertips, carefully loosen the skin of the turkey from the breasts, thighs, and drumsticks.
Step 3
Spread the paste, a tablespoon at a time, under the turkey skin, massaging to distribute it as evenly as possible over the breasts, and over as much of the thighs and drumsticks as you can. Season the outside of the turkey with additional salt and pepper.
 
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Step 4
Place the turkey breast side down on the rack of the baking pan. Pour at least two cups of water in the bottom of the roasting pan. Watch carefully and add more water if necessary so that the juices do not burn. Roast for 45 minutes.
Step 5
Remove turkey from the oven. Using two pairs of large tongs or large forks or clean dishtowels, flip the turkey so that it is breast side up. Roast for 15 minutes and then reduce the oven temperature to 325 degrees.
Step 6
Continue to roast the turkey, basting every 15 minutes with the pan juices for about 45 minutes, or until the internal temperature in the thickest part of the thigh reaches 170 degrees.
Remove from oven and let rest for 20-30 minutes before carving.
Cover loosely with foil to retain the heat.
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