roast-turkey-with-herb-butter

Ingredients

• 5 tablespoons unsalted butter, room temperature

• 1 tablespoon each chopped fresh rosemary, sage, and thyme

• Kosher salt and freshly ground pepper

• 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)

• Cornbread And Sausage Stuffing

• 4 to 6 large carrots, halved crosswise

• 2 large onions, cut into 8 wedges

• 2 stalks celery, halved crosswise

Description

Preheat oven and make herb butter:

Preheat oven to 350°F with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.

Prepare turkey:

Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.

Fill neck cavity with stuffing:

Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles.