By Kim Ragosta @littlehouseintheforest
1 whole turkey (I used 15 lbs)
2 sticks butter at room temp, divided
Bundle of fresh parsley, tarragon and thyme
1 TBS each chopped fresh parsley, tarragon and thyme
4 cups chicken stock
Defrost turkey in the refrigerator for 3 days (this worked for a 15 lb bird). Preheat oven to 425 F. Rinse turkey inside and out making sure to set aside giblets. (giblets make a great gravy or your furry four-legged friend would be happy for the treat!) Pat dry. Put 1/2 stick butter with bundle of herbs in cavity. Add generous amount of salt and pepper in the cavity as well. Mix 1 stick of butter with chopped herbs. Massage turkey with herb butter all over.
Sprinkle entire turkey with salt and pepper. Tie legs together with twine loosely. Place turkey breast side up in oval roasting pan. Roast turkey in oven for 20 minutes. Turn heat down to 350 F and roast for 30 more minutes. Add 1 cup of broth on top of turkey and 1 TBS butter in roasting pan after each 30 minute intervals of cooking. Do this repeatedly until meaty part of thigh reaches about 165 F. If the turkey is browning too much you can cover it with foil. Take the turkey out and let it rest with a foil tent for 30 minutes before slicing. Reserve pan juices for gravy.
*15 lb bird took about 3 hours in my oven...but let the temperature of the meat be your guide.
* Roasting turkey breast down helps keep breast meat extra moist! Flip for the last 20 minutes to brown the skin