1 whole turkey (preferably 12-15 lbs.)
Assorted bits of fresh herbs, rosemary and thyme
12 tablespoons of butter (melted)
4 tablespoons of butter
1 teaspoon of salt
1 teaspoon of pepper
- The day before roasting your turkey, prepare by removing any giblets, and the neck from turkey. Next, pat the turkey dry with paper towels. Put the turkey in a large baking dish. After you do those easy steps, stick it in the fridge overnight.
- Remove the turkey from the fridge one hour before roasting.
- Next, preheat the oven to 425 degrees Fahrenheit. Put the turkey in a oven roasting pan. Now, you can fill the cavity with stuffing if you would like. If you decide not to do add stuffing to the cavity of the turkey, this is where you would add thyme and rosemary or other fresh herbs. Tie the legs loosely together with food twine or string, and tuck the wings under the turkey as well.
- In a large-sized bowl, whisk together the melted butter, salt and pepper. Rub the whole turkey on the outside with the melted butter.
- Roast for 30 minutes.
- Reduce the heat to 350 degrees F after the 30 minutes of roasting. Roast the turkey for 1 hour 45 minutes or for about 120 minutes, basting every 30 minutes with the butter leftover in the bowl, or the drippings from the bottom of the roasting pan.
- After 120 minutes, continue to baste the turkey liberally with the drippings or the butter. Roast it for about 60 more minutes, until the temperature taken in the thigh reaches 180 degrees F.
Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.