Easy Herb-Roasted Turkey

Ingredients and Weight:

• 1 whole turkey (12-14 pounds)
• 1 cup unsalted butter, softened
• 1/2 cup chopped fresh rosemary
• 1/2 cup chopped fresh sage
• 1/2 cup chopped fresh thyme
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 onion, cut into wedges
• 4 carrots, cut into chunks
• 4 celery stalks, cut into chunks

Preparation Time:

30 minutes

Cooking Time:

3-4 hours

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 325°F (165°C).
2. Remove the turkey from the refrigerator and let it come to room temperature for 1 hour.
3. In a small bowl, combine the softened butter, rosemary, sage, thyme, parsley, salt, and pepper.
4. Loosen the skin of the turkey and gently massage the butter mixture under the skin.
5. Place the onion, carrots, and celery in the bottom of a large roasting pan.
6. Place the turkey on top of the vegetables and add 1 cup of water to the pan.
7. Roast for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
8. Let the turkey rest for 30 minutes before carving.

Nutritional Information:

• Calories: 360 per serving
• Fat: 25 grams
• Protein: 45 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Moist and flavorful turkey
• Herbaceous and aromatic
• Perfect for Thanksgiving or any special occasion

User Comments:

• "This recipe was so easy to follow and the turkey was absolutely delicious. My family loved it!"
• "I'm not a huge turkey fan, but this recipe changed my mind. The herbs and butter made it so juicy and flavorful."
• "I have made this recipe twice now and it's always a hit. It's a crowd-pleaser and I highly recommend it."
• "I used fresh herbs from my garden and they really elevated the flavor of the turkey."
• "I made this for Thanksgiving and it was the best turkey I've ever had. It was perfectly cooked and the leftovers were even better."

Special Precautions and Tips:

• Make sure the turkey is completely thawed before roasting.
• If you don't have fresh herbs, you can use 1 tablespoon of dried herbs per 1/2 cup of fresh.
• To prevent the turkey from browning too quickly, cover it with aluminum foil for the first hour of roasting.
• Let the turkey rest before carving to allow the juices to redistribute, resulting in a more tender and juicy bird.