Roasted Turkey with Herb Butter

By adriennehannis

The best Thanksgiving feasts begin with the finest ingredients, and none is more important than the turkey. For incomparable flavor, buy a fresh turkey rather than a frozen one, which tends to have drier meat. If possible, order an organic, free-range or heritage bird. These turkeys are raised on natural feed and are allowed to roam, giving the meat a better taste.

Ingredients

• 1 fresh turkey, about 16 lb., neck, heart and gizzard removed
• 8 Tbs. (1 stick) unsalted butter, at room temperature
• 2 tsp. salt, plus more, to taste
• 1 tsp. freshly ground pepper, plus more, to taste
• 4 tsp. turkey herbs (available at Williams-Sonoma)

Preparation

Step 1

Let the turkey stand at room temperature for 1 to 1.5 hrs.

Position a rack in the lower third of an oven and preheat to 425 degrees F

In a small bowl, using a silicone spatula, stir the butter until smooth. Stir in the 2 tsp. salt, the 1 tsp. pepper and the turkey herbs. Set aside.

Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat.

Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread two-thirds of the butter mixture evenly under the skin, then spread the remaining mixture evenly on the outside of the turkey. Season the inside of the bird with salt and pepper. Truss the turkey as desired using kitchen twine.

Place the turkey, breast side up, on a rack in a large roasting pan and roast for 25 minutes. Reduce the oven temperature to 325 degrees F and continue roasting, basting every 30 minutes with the pan juices. After about 2.5 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165 degrees F and the thigh, 175 degrees F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3-3 3/4 hours.

Transfer the turkey to a carving board, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 12.

Note: If desired, roast fall vegetables along with the turkey . After 2.5 hours of roasting, arrange 2-inch pieces of yellow onions, carrots, parsnips and acorn squash on the roasting rack. Roast until the turkey is done, basting the vegetables occasionally with the pan drippings. While the turkey rests before carving, continue roasting the vegetables at 375 degrees F until tender. Serve alongside the turkey.