Ingredients

Instructions

  1. Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
  2. Combine olive oil, butter, minced herbs, salt and pepper; set aside.
  3. Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
  4. Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
  5. Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
  6. Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
  7. Cover pan tightly with aluminum foil.
  8. Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
  9. Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
  10. (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
  11. Transfer turkey to a platter.
  12. Let rest 15 to 30 minutes, then carve.
  13. Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.