The BEST tasting turkey is one of the simplest; no brining, soaking, marinating or smoking needed. Just good old fashioned butter with lots of flavor courtesy of amazing seasonal fresh herbs.
10-12lbturkeygiblets removed (*see notes if using larger turkey)
½cupbuttersoftened
2sprigs fresh rosemary
2sprigs fresh thyme
1sprig fresh sage
2teaspoonskosher salt
1naval orangecut into quarters
extra sprigs of herbs to tuck around turkey
1-2cupsof chicken stock in reserve for basting if necessary
Salt and pepper to taste
Instructions
Remove turkey from fridge, place on plate in sink. Slowly cut the packaging open, remove the turkey, pull the giblets and neck out of the cavity and reserve to make Giblet Gravy.
Rinse turkey off under cold running water. Inside and out. Pat dry with paper towels.
Meanwhile, place your softened butter into a small bowl. Strip the rosemary and thyme off of the woody stems. Gather sage, rosemary and thyme leaves and chop finely. Toss herbs into softened butter, add 2 teaspoons of sea salt and mix well, smooshing it all together. Cover and sit on counter for 30-60 minutes or up to 2 hours.
Meanwhile using your hand, gently wiggle it between the skin and the meat, creating a pocket as far back as you can without ripping the skin.
Place turkey on roasting rack inside roasting pan.
Pat turkey dry again, then schmear herbed butter over the turkey both on top of the skin and between the skin and meat. Tuck extra sprigs of herbs around turkey. Cut orange into quarters and stuff in larger cavity way in the back.
Give another sprinkle of sea salt all over the turkey.
If stuffing, loosely stuff both cavities with stuffing, then tie up the legs, tucking in the tail.
Place thermometer in thickest part of thigh, avoiding the bone. Place in 375° oven uncovered for 30 minutes, then tent with foil and reduce temp to 350, roasting for 3-3 ½ hours until thigh temp reads 165 degrees.
Baste every 45 minutes or so with pan juices. If not enough pan juices, pour 1-2 cups of chicken stock or turkey stock over turkey for first basting.
Remove from oven when temp reads 165 in the thigh. Keep tented and allow to rest in pan for 30 minutes.
When ready to carve, take turkey out of pan and place carefully on cutting board.
Remove wet stuffing to bowl for serving.
Carve as desired.
If meat gets cold while carving, pour a little of the juices over the meat (or stock) and reheat in oven covered for 10-15 minutes on low 150-200°.
MAKE AHEAD | Herbed Butter mixture may be made the day ahead, bring to room temperature on counter for 30 minutes before slathering. *If you are roasting a larger turkey, so 15-25 lbs, double the amounts for the herb butter, everything else stays the same.