November 07, 2014
"This is all prepared the day ahead so that the flavor of all the herbs penetrates in the turkey, make sure you have room in your fridge for the turkey"
- Serving Size: 1 (578 g)
- Calories 823.9
- Total Fat - 33.2 g
- Saturated Fat - 14.8 g
- Cholesterol - 413.5 mg
- Sodium - 1525.7 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.5 g
- Sugars - 0.5 g
- Protein - 125.1 g
- Calcium - 74.6 mg
- Iron - 5.5 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Fit a rack into a roasting pan.
Prepare your turkey by removing innards and washing inside and out in cold water. Set turkey on rack in roasting pan. Slide hand under skin to separate skin from meat. Tuck wings under turkey.
In a small bowl, combine melted butter with oil, garlic powder, basil, rosemary, sage, salt and pepper.
Using a pastry brush, coat turkey with your butter mixture, even under the skin and also the side and legs as well. Any extra just pour over turkey.
Pour water into pan up to about 1 1/2 inches up the pan.
Place the turkey onto the roasting rack in the pan. Gently cover with plastic wrap and refrigerate 24-hours.
Remove the plastic wrap.
Preheat oven to 325 degreesF.
Cover turkey with aluminum foil.
Roast for around 3 1/2 hours (basting occasionally) or until temperature in the thickest part of the thigh reads 165° or more. Remove the foil the last 40 minutes to allow the turkey skin to brown. (REMEMBER that the turkey will continue to cook once removed from the oven so my advise is to pull it out of the oven about 12 minutes before).
Allow the turkey to sit 20 minutes before slicing into it.
Tips & Variations
No special items needed.