Easy Roasted Turkey

Servings: Varies
Ingredients:
  • ¾ cup butter, softened 
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp rubbed sage
  • 1 ½ tsp salt, more from grinder
  • ½ tsp black pepper  
  • 1 whole turkey
 
Directions:
  1. Preheat oven to 350 F. Thirty minutes before prepping, remove turkey from the fridge. Remove any packaging, the neck and bag of giblets (Check in body cavity).
  2. Pat dry inside and out with a paper towel and remove any large fat deposits.​ Allow the turkey to sit at room temperature for 30 minutes. 
  3. While meat is sitting, mash the butter and all seasonings together. Set aside.
  4. Next, loosen the skin from under the whole breast by slowly working your fingers between the breast and skin, being careful not to rip the skin.
  5. Take a basting brush or your hands and spread the butter mixture all over the entire turkey. Lift the skin and rub more of the mixture under the skin. Using a salt grinder or course salt, sprinkle all over the top of turkey.
  6. Set the turkey, breast side up, on the roasting rack.
  7. **This part is important: Roast, UNCOVERED, for 45 minutes. After 45 minutes, remove from the oven, COVER COMPLETELY with foil and cook for the remaining time, which is dependent on the size of your turkey. Most website will tell you 13 minutes per pound, but I have found most turkeys, if unstuffed, cook more quickly than that time frame. Depending on your oven, I recommend 11 – 12 minutes per pound. (An internal read/wireless thermometer can help with monitoring temperature).
  8. When the turkey reaches 165 F (Check at the breast, inner thigh and outer thigh), remove from the oven and allow to rest for 30 minutes before slicing.​

Notes:
Do not wash the turkey.
Allowing the meat to sit at room temp allows the skin to dry and also promotes more even cooking.