Herb Roasted Turkey with Rosemary and Sage

Infuse a turkey with delicious flavor by tucking fresh herbs under the skin. Simply loosen the skin from the meat and slip in rosemary, sage and parsley. As the turkey roasts in the oven, the herbs will give off a fragrant scent and flavor.

Herb Roasted Turkey with Rosemary and Sage
10 -12 servings

Herb Butter:
6 fresh sage leaves, finely chopped
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
1/2 stick unsalted butter, room temperature

Combine herbs and butter in a small bowl.

Turkey:
1 14-16 pound turkey
12 fresh sage leaves
6 sprigs fresh rosemary
6 sprigs fresh parsley
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp olive oil

Position rack in bottom third of the oven and preheat to 325 degrees. Remove the turkey neck, heart and gizzard. Rinse the turkey inside and out, pat dry. Sprinkle main turkey cavity with salt and pepper.

Starting at neck cavity, gently loosen skin from breast, thighs and upper drumsticks. Spread herb butter under skin. Fill main cavity with sprigs of rosemary, sage and parsley. Tie legs together loosely to hold shape. Tuck wing tips under turkey.

In a large roasting pan fitted with a rack in bottom, place turkey breast side up on a rack. Rub outside of turkey all over with olive oil. Sprinkle with salt and pepper. Roast turkey until thickest part of thigh registers 165 to 170 degrees, about 3 hours. Transfer turkey to platter. Tent turkey loosely with foil, let rest 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan and juices.

Gravy:
2 tbsp butter
1/4 cup flour
2 cups chicken broth

Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat.

Heat butter in large saucepan over medium-high heat. Add flour and whisk until golden. Add degreased pan juices and 2 cups chicken broth. Bring to boil and whisk until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Season with salt and pepper.