Turkey time! This recipe is simple and produces some of the BEST turkey I have ever had. BRINE your turkey the night before if you wish by submerging the turkey in a large pot with cool water and brining spices. You can find brining kits at the grocery store. Brining your turkey will make it more moist and flavorful. Martha Stewart shows you how it’s done HERE.
Another option is to roast some fall vegetables along with the turkey. After 2 1/2 hours of roasting, arrange 2 inch pieces of yellow onions, carrots, parsnips and acorn squash on the roasting rack. Once the turkey is roasted, continue to roast the veggies at 375 degrees until tender and serve alongside your turkey.
- 1 fresh turkey, about 16 pounds, neck, heart and gizzard removed (keep if you want)
- 2 sticks unsalted butter, softened at room temperature
- 4 tablespoons chopped fresh herbs - I used rosemary, sage, thyme and oregano
- Salt and pepper
- Let the turkey rest at room temperature for 1½ hours.
- Position a rack in the lower third of the oven and preheat to 425 degrees.
- In a medium bowl, using a spatula, combine the softened butter with the chopped herbs and about 1 tablespoon of salt and pepper. Set aside.
- Rinse the turkey inside and out with cold water and pay dry with paper towels. Trim off any excess fat.
- Gently slide your fingers under the breast to loosen the skin and work your fingers towards the thigh. Be careful not to tear any of the skin. Using your hands, place about 1 tablespoon of the butter mixture under the skin. You want to get a good amount of the herb butter underneath the skin. Continue to spread the butter mixture on the outside of the turkey as well. Season the turkey inside and out with salt and pepper. Truss the turkey using cooking twine if desired.
- Place the turkey, breast side up, on a rack in a large roasting pan and roast at 425 degrees for 25 minutes. Reduce the oven temp to 325 degrees and continue roasting , basting every 30 minutes with pan juices. After about 2½ hours, test for doneness by using a meat thermometer. The breast should register at 165 degrees and the thigh should be at 175 degrees. Total toasting time should be 3-3½ hours.
- Transfer the turkey to a carving board with a well. Cover loosely with foil and let the turkey rest for 20 minutes before carving.