Recipe Details

Ingredients

• 5 tablespoons unsalted butter, room temperature

• 1 tablespoon each chopped fresh rosemary, sage, and thyme

• Kosher salt and freshly ground pepper

• 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)

• Cornbread And Sausage Stuffing

• 4 to 6 large carrots, halved crosswise

• 2 large onions, cut into 8 wedges

• 2 stalks celery, halved crosswise

Description

Preheat oven and make herb butter:

Preheat oven to 350°F with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.

Prepare turkey:

Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.

Fill neck cavity with stuffing:

Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles.

Ingredients

• 5 tablespoons unsalted butter, room temperature
• 1 tablespoon each chopped fresh rosemary, sage, and thyme
• Kosher salt and freshly ground pepper
• 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
• Cornbread And Sausage Stuffing
• 4 to 6 large carrots, halved crosswise
• 2 large onions, cut into 8 wedges
• 2 stalks celery, halved crosswise

Description

Preheat oven and make herb butter:

Preheat oven to 350°F with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.

Prepare turkey:

Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.

Fill neck cavity with stuffing:

Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles.

Tuck wings:

Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones).

Stuff cavity:

Loosely fill large cavity with stuffing.

Tie legs:

Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

Cut neck:

Cut neck into pieces

Prepare roasting pan:

Mix neck pieces with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

Rub turkey with butter:

Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil.

Roast turkey:

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry.

Rest turkey before carving:

Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.