Family Chefmate: Roast Turkey with Herbs

I am sure your family has a favorite way of preparing your turkey for the holidays. I prepared this style of turkey for both Thanksgiving and Christmas. I saw Martha Steward prepare a turkey once on television this way and thought what a clever idea it was.

1 19# Turkey (you can use a small turkey if you like)
Kosher salt
Fresh black pepper
Fresh sage, rosemary and thyme (cleaned and diced)
1 sweet onion diced
2 cups cold water
2 tablespoons butter or canola oil

Pre-heat oven: 400 degrees
Serves: 20 people

Wash the turkey under cold water and pat dry with a paper towel. Salt and pepper the turkey on all sides. Very carefully pull the turkey skin around the breast loose with your fingers. Gently place the fresh herbs under the skin of the turkey. Rub the turkey with several pads of butter or canola oil. The butter or oil will help the turkey brown evenly. Roast the turkey for 4 hours at 325 degrees covered. The last additional 1/2 hour uncover the turkey and brown the skin. The turkey internal temperature needs to reach 165 degrees. Allow the turkey to rest for 20 minutes before you carve it. You can make gravy with all the juice in the bottom of the pan. If the turkey is stuffed it will take longer to cook and still needs to reach an internal temperature of 165 degrees.

Fresh Herbs