Prep time: 15 minutesCook time: 15 minutesServings: 15


1 1/2 rod room-temperature butter 2 tablespoons chopped parsley 2 tablespoons chopped thyme 2 tablespoons chopped rosemary 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 1 12 lb fresh or defrosted turkey 1 quartered onion 1 stalk chunked celery 1 chunked carrot 1 head reduced in half horizontally garlic


Heat oven to 375 °F.

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Combine butter, parsley, thyme, rosemary, salt and pepper in a tiny bowl.

Place the turkey breast-side increase in a roasting pan fitted through a v rack, taking care to tuck the wing under the bottom the the bird.

Sprinkle the cavity v salt and pepper. Location the onion, celery, carrot and also garlic inside the bird.

Using her hands, obstacle the turkey v the butter mixture.

Roast for 18 minute per lb (for a 12-pound bird that’s about 3 1/2 hours). The turkey is finished roasting when the thermometer put into the thickest component of the thigh will 165 °F and the juices run clear.

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Tent the turkey loosely with foil and rest because that 20 minutes prior to carving.

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