The World’s Greatest Herb Roasted Turkey

1 Whole Turkey any size (10-25lbs)
3-6 Sticks of Butter (based on bird size)
2 Bunches of Sage
2 Bunches of Rosemary
2 Bunches of Thyme
2 Bunches of Oregano
1 Bunch of Celery
1 Bunch of Carrots
2 Lemons

1. Prepare Herb butter mixture by placing half of your herbs and butter at room temperature into a mixing bowl and mix well.
2. Take butter mixture and stuff 3/4 of it under the skin of the breast. You will want to make sure the butter is evenly spread out under the skin of the breast. Using remaining butter coat the skin of the entire bird with the herb butter mixture.
3. Season all sides of the bird with Salt.
4. Stuff the turkey with Dressing, or your favorite herbs and citrus fruits.
5. Place the turkey into the roasting pan on top of a bed of Celery and Carrots. Arrange your remaining herbs and quartered lemons in the roasting pan around the turkey.
6. Put around a 1/2 inch of water or stock into the bottom of the roasting pan.

PreHeat Oven to 475 Degrees. (Yes 475)

1. Place Roasting pan into the oven with the rack lowered, you do not want the turkey to touch the sides or top of oven. UNCOVERD!!!
2. Roast the turkey for 45 min at 475, or until the skin is nice and golden brown.
3. Remove Turkey and insert a oven safe meat thermometer into the deepest part of the breast without touching the bone.
4. Cover the breast and Drumsticks with a foil. Just lightly almost like making a foil tent. We simply want to prevent the skin on the breast’s from becoming too overdone.
5. Reduce Heat to 350 and continue roasting until temperature reads at least 165.

DO NOT OPEN OVEN DOORS ONCE ROASTING AT 350!!!
DO NOT BASTE OR TOUCH TURKEY ONCE ROASTING!!!

1. Remove from oven, then roasting pan and juices. **Careful as your roasting pan will be quite full of juices accumulated while roasting. Let rest on cutting board for 15 min. The turkey will finish cooking while it rests.
2. Carve and Enjoy

• Poached Chicken →