Herb Butter Roasted Turkey

25 October 2013

Serves 10 to 12



One 10 to 12-pound turkey


Herb “stuffing”:

2 shallots
1/2 cup fresh sage
4 sprigs of fresh rosemary
1 handful of fresh thyme sprigs
2 cloves of garlic
1/2 cup salt
4 tablespoons butter



1. Thoroughly salt the body cavity and add the stuffing.


2. Place in a 475 ºF oven for 20 minutes, breast up to brown the skin.


3. Reduce the heat to 300 ºF. Cook for an additional 2 ½ to 3 hours until the turkey reaches an internal temperature of 165 ºF (at the hip join and thickest part of the breast).


4. Before carving the turkey allow it to rest for at least 20 minutes to help the juices redistribute.