Ingredients
15lbturkey
10tbspbutter,softened
2tspgarlic,minced
2tbspfresh sage leaves,finely chopped
1tbspfresh rosemary,finely chopped
2tbspfresh thyme leaves,finely chopped
¼cupfresh parsley leaves,finely chopped
salt and pepper,to taste
1onion,peeled and quartered
1lemon,quartered
1cupassorted herbs,whole sprigs to stuff inside the turkey
3cupschicken broth,or turkey broth
assorted herbs
fresh cranberries
seckel pears
Preparation
Preheat the oven to 450 degrees F.
Remove the turkey from the refrigerator and let stand at room temperature for 30 minutes. Tuck the turkey wings under the body.
Place the butter, garlic, sage, rosemary, thyme, parsley, and salt and pepper to taste in the bowl of a food processor. Blend until smooth.
Season the cavity of the turkey with salt and pepper, then stuff with the onion, lemon, and assorted herbs. Tie the turkey legs together with kitchen twine.
Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper.
Place the chicken broth in a medium saucepan on the stove and keep warm over low heat.
Place the turkey in a roasting pan and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting for 3 hours, basting the turkey every 30 minutes with the chicken broth, until the turkey is done.
To check if the turkey, insert a meat thermometer into the thickest part of the turkey thigh. It should register 165 degrees F.
If the turkey appears overly browned during the cooking process, cover it with foil.
Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 25 minutes. Slice, then serve.
