Herb Seasoned Turkey

This is the moistest turkey i have ever made. the herbs tucked inside the bird and the herb-oil mixture give it a wonderful flavor. allow 3/4 pound uncooked turkey per person. i like to tuck 3 whole sages leaves under the skin (loosen skin first with a large spoon or other fairly flat, dull tool). as the turkey cooks, the skin becomes transparent and the leaves will show through--and it adds to the flavor!!

Steps

Mince rosemary leaves , parsley , and thyme to make 1 tablespoon each.

Reserving remaining sprigs for use in step 3.

Combine olive oil , butter , minced herbs , salt and pepper.

Set aside.

Remove and discard leg truss from turkey.

Pull off and discard lumps of fat.

Remove giblets and neck.

Discard.

Rinse bird inside and out.

Pat dry.

Tuck remaining fresh herb sprigs and bay leaves inside body cavity.

Place turkey , breast up , on a v-shaped rack in a 12- by 17-inch roasting pan.

Retruss turkey legs , if desired.

Brush entire bird with oil-herb mixture.

Pour 1 cup of water in bottom of roasting pan.

This water serves two purposes--steam rising from it will keep turkey moist , and it will keep drippings from sticking to bottom of pan.

Cover pan tightly with aluminum foil.

Insert a meat thermometer through thickest part of turkey breast to the bone.

Roast turkey in 325f oven for 2 to 3 hours (depending on the size of your turkey.

Cook until thickest part of turkey rea.

Ingredients

fresh rosemary leaf, italian parsley, fresh thyme leave, olive oil, butter, salt, fresh ground black pepper, turkey, bay leaves, sage leaves