Categories: Turkey

Ingredients

• 1 turkey (10-12 lb.), thawed if frozen
• 1/2 cup (1 stick) unsalted butter, at room
• temperature
• 1/4 cup fresh parsley, chopped
• 1 Tbsp. fresh thyme, chopped
• 1 Tbsp. fresh rosemary, chopped
• 1 tsp. fresh sage, chopped
• 1 lemon, quartered
• 1 small yellow onion, quartered
• 1/4 tsp. plus 1/8 tsp. black pepper
• 2 Tbsp. all-purpose flour
• 2 cups unsalted turkey or chicken stock

Directions

1. Allow turkey to sit at room temperature for 30 minutes before placing in oven.
2. Remove giblets and neck. Add neck to roasting pan, if desired pat dry with paper towels. Heat oven to 425 degrees.
3. In a bowl, mix butter, parsley, thyme, rosemary, sage and 1/4 tsp. of the salt until well combined.
4. Place lemon and onion inside turkey. Tie legs and place on a rack in a roasting pan, tucking wings underneath turkey. Season with remaining 1 tsp. salt and 1/4 tsp. pepper. Spread 4 Tbsp. of the herb butter on the turkey (refrigerate remaining butter; 1 more Tbsp. will be used to make gravy and the rest can be for another use).
5. Roast on bottom rack at 425 degrees for 2 to 2 1/2 hours or until temperature in thigh reaches 165 degrees. (Cover legs with foil if darkening too quickly, but resist opening the oven too often.)
6. Transfer turkey to a cutting board and allow to rest for 15 minutes before carving.
7. While turkey is resting, make gravy. Place roasting pan over two burners on medium heat. Add 1 Tbsp. of the herb butter. When melted, whisk in flour. Cook for 2 minutes. Pour in stock and bring to boil. Reduce to a simmer and cook for 3 to 5 minutes, until thickened. Season with remaining 1/8 tsp. pepper. Serve alongside turkey.

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