Ingredients
- 13 lb turkey, rinsed well and patted dry
- 1 1/4 sticks of unsalted butter, softened
- 2 TB finely chopped parsley
- 1 TB finely chopped fresh sage
- 1 TB finely chopped fresh rosemary
- 1 TB finely chopped fresh thyme
- salt & pepper & poultry seasoning
- Chicken Stock
Preparation
Step 1
Remove the turkey from the refrigerator 1 hour before roasting.
Preheat oven to 450 degrees.
Combine butter, parsley, sage, rosemary, and thyme in a food processor (can be done up to 3 days in advance) and process until smooth. Season with salt & pepper.
Put turkey on rack in roasting pan. Pour 2 cups of stock in bottom of large roasting pan, carefully put pan in the oven. Roast until the turkey is light golden brown. About 45 minutes.
Reduce oven temperature to 350 degrees and continue roasting about 2 1/2 hours or until thermometer inserted in thigh registers 165 degrees.
Gravy:
In a pot of water, add neck and giblets. Strain.
Skim off fat from drippings (about 2TB's), and then add to 1TB of butter. Add 1/4 cup flour and cook into a roux over medium heat. Pour in turkey stock (about 6 cups). Can add chicken stock if short. Bring to a boil, then reduce. Salt at end.