Herb Roasted Turkey

Entrees
  • herb-roasted-turkey1 (12-14 pound) turkey, thawed
  • 1 stick butter, room temperature
  • 2 handfuls fresh rosemary, chopped
  • 2 handfuls fresh thyme leaves, chopped
  • 2 handfuls fresh sage, chopped
  • 2 handfuls fresh oregano, chopped (I love Greek oregano, if available)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 lemons, cut in half

 
Remove giblets from turkey. Rinse turkey well and pat dry with paper towels. Place turkey, breast side up, in large roasting pan. Set aside and allow turkey to come to room temperature, about one hour. Preheat oven to 450 degrees with the rack on the lowest level. In mixing bowl, combine butter with one handful each of rosemary, thyme, sage and oregano. Add salt and pepper and combine thoroughly. Using your hands, rub butter all over outside of turkey and pat down. Place remaining herbs and lemons inside the turkey cavity. Tie legs together with kitchen twine. Roast turkey for 30 minutes at 450 degrees. Reduce oven temperature to 350 degrees and continue cooking for two more hours. Using a meat thermometer, check internal temperature at thickest part of turkey to make sure it is 175 degrees. If not, continue cooking until this temperature is reached and the skin is crispy. Remove turkey from oven and allow to rest for 30 minutes before carving. Makes 8-10 servings.