Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and let it sit at room temperature for about an hour before cooking.
- In a bowl, combine the softened butter, rosemary, thyme, sage, garlic, salt, and pepper. Mix until well blended.
- Pat the turkey dry with paper towels. Gently loosen the skin over the breast and thighs, being careful not to tear it.
- Spread half of the herb butter under the skin, covering the breast and thighs. Rub the remaining butter over the outside of the turkey.
- Place the turkey on a roasting rack in a roasting pan. Tuck the wings underneath the body and tie the legs together with kitchen twine.
- Roast the turkey for about 3 hours, basting every 30 minutes with the pan juices. The turkey is done when an internal thermometer reads 165°F (74°C) in the thickest part of the thigh.
- Let the turkey rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful bird.
Notes
Chef's Tips:
• For a crispier skin, increase oven temperature to 425°F (220°C) for the last 30 minutes of cooking.
• Avoid overstuffing the turkey to ensure even cooking. Cook stuffing separately if necessary.
• Serve with a variety of sides to complement the flavors of the herb butter.
Food Safety:
• Always use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).
• Refrigerate leftovers within two hours of cooking.