Ingredients:

  • 1 whole turkey (14 lbs)
  • 1 cup unsalted butter, softened
  • 3 tbsp coarse kosher salt
  • 1 tbsp freshly cracked black pepper
  • 2 tbsp fresh sage and thyme, minced

Instructions:

  1. Pat the turkey completely dry with paper towels to ensure the skin browns and crisps effectively.
  2. In a small bowl, mash together the softened butter, salt, pepper, and minced herbs until a smooth paste forms.
  3. Gently loosen the skin over the breast meat with your fingers; stuff half of the herb butter directly onto the meat beneath the skin and spread the remaining butter over the entire exterior of the bird.
  4. Preheat oven to 425°F (218°C). Place the turkey on a rack in a roasting pan and roast for 30 minutes to sear the skin.
  5. Lower the oven temperature to 325°F (163°C). Continue roasting until a meat thermometer reads 160°F (71°C) in the thickest part of the breast and 170°F (77°C) in the thigh.
  6. Remove the turkey from the oven and let it rest for 45 minutes to allow juices to redistribute and carry-over cooking to complete.