• 1 (8 to 10 pound) turkey
• 2 TB spoons Kosher salt
• 1 TB spoon freshly ground black pepper
• 1 teaspoon dry thyme
• 1 teaspoon dry sage
• 1 teaspoon dry parsley
• 1 teaspoon dry rosemary
• 1 medium onion, quartered
• 1 head garlic, halved
• 2 bay leaves
• 8 tablespoons unsalted butter (1 stick), melted

• Adjust a rack to lowest position and remove other racks.
• Preheat oven to 325 degrees F.
• Remove turkey parts from neck and breast cavities and reserve for other uses, if desired.
• Dry bird well with paper towels, inside and out.
• Mix together salt, pepper, parsley, rosemary, sage and thyme.
• Rub the bird with the herb mixture inside and out.
• Stuff the onion, garlic, herbs, and bay leaves inside the breast cavity.
• Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter.
• Tent the bird with foil.
• Roast the turkey for 2 hours.
• Remove the foil and baste with the remaining butter.
• Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
• Remove turkey form the oven and set aside to rest for 15 minutes before carving.
• Carve and serve.

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