Butter & Herb Rubbed Turkey
Serves 6-8 people
1 - 11 lb. Raw Turkey
1 stick of unsalted butter (room temperature)
3 T. mixed fresh herbs (Basil, Thyme, oregano), minced finely
3 T. fresh Sage, minced finely
Salt & Pepper
1 stick of unsalted butter, melted
3 T. Olive oil
Preheat the oven to 350 degrees F.
Finely mince herbs and combine. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Rub the turkey in olive oil, and liberally salt and pepper on the outside and the inside of the turkey cavity. Rub half of the minced herbs over the outside of the turkey.
Combine remaining stick of butter and herbs, plus 3 T. Olive oil and put in marinade injector. Inject turkey with marinade in breast, thighs and legs.
Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot. Turkey should have an internal temperature of 165 degrees.