Herb Butter Roasted Turkey

Herb-Butter Roasted Turkey

1 14-lb. turkey
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 cup butter, softened (use real butter)
2 to 3 Tbl. snipped fresh thyme, tarragon, marjoram, and/or rosemary
2 cloves garlic, minced

Preheat oven to 425 degrees.

Combine butter, herbs, and garlic. Starting at the neck of the turkey, loosen the skin by gently sliding your fingers underneath it. Rub about 2/3 of the butter mixture over the breast, under the skin. Tuck drumsticks under tail skin, or tie to tail.

Place turkey, breast side up, on a rack in a shallow roasting pan. Rub remaining butter mixture over the entire turkey. Cover loosely with foil and roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees and continue to bake for 3 1/2 to 4 hours or until a meat thermometer inserted in the thigh registers 180 degrees. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Uncover turkey for the last half hour of roasting.

Remove from oven and let stand for 20 minutes before carving.

Serves 14.