Roast Turkey with Herb Butter
Ingredients
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5 tablespoons unsalted butter, room temperature
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1 tablespoon each chopped fresh rosemary, sage, and thyme
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Kosher salt and freshly ground pepper
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1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
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4 to 6 large carrots, halved crosswise
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2 large onions, cut into 8 wedges
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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.
