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Directions
- Place oven rack to lowest position. Preheat oven to 350° F.
- Remove giblets and
neck from the inside cavity of the completely thawed turkey, rinse outside and inside of bird
with cold water, and pat dry.
In a bowl, mix softened butter with herbs and seasoning.
Carefully lift the skin away from the breast meat with your hand, being careful not to tear the
skin. Gently rub half the butter mixture under the skin. Divide the remaining herb and butter
mixture, placing half inside of the turkey cavity and rubbing the remaining on the skin of the
turkey.
Place the roasting rack inside the roasting pan and the turkey on the roasting
rack. Tie the legs of the turkey together with baking string and tuck the wing tips under the
turkey.
Bake according to directions or until a thermometer reaches 175° F. at the
thickest part of the breast or thigh. Baste turkey every 45 minutes with drippings from the turkey.
When turkey has reached an internal temperature of 175° F, remove from oven, cover with
foil,* and continue roasting 'til done. Allow turkey to rest for 20 to 30 minutes before
carving to preserve the natural juices.
*To prevent over-browning, cover turkey with tin foil during the last 45 minutes to an hour of
roasting time.
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