Recipe from Susan Nye's Around the Table
Butter or olive oil
½ to 1 tsp. dried sage
½ to 1 tsp. dried thyme
Kosher salt and freshly ground pepper
Preparation - Directions
Preheat the oven to 425 degrees. Don’t forget to remove the giblets and neck from the bird. (I like to use them in the gravy.)
Stuff the turkey with your favorite stuffing (optional).
Rub the turkey with a little butter or olive oil, sprinkle with herbs, salt and pepper and put it on a rack in large roasting pan; add 1 to 2 cups water to the bottom of the pan. Cover with foil, put the turkey in the oven and roast for 30 minutes.
Reduce temperature to 325 degrees and continue to roast the turkey; basting every half-hour or so. You can use the following as a guideline:
Pounds Unstuffed (hours) Stuffed (hours)
10 to 18 3 to 3-1/2 3-3/4 to 4-1/2
18 to 22 3-1/2 to 4 4-1/2 to 5
22 to 24 4 to 4-1/2 5 to 5-1/2
24 to 30 4-1/2 to 5 5-1/2 to 6-1/4
About 1 hour before the turkey is due to finish, remove the foil. Continue roasting and baste every 20 minutes.
Check to see if the turkey is done by inserting an instant-read thermometer in to the thickest part of the thigh. As soon as the thigh reaches 165 degrees, remove turkey from the oven.
Remove turkey from the pan and set it on a large platter. Cover turkey with foil and let it rest for 20-30 minutes before carving.Chef’s tip: After dinner, remove any big pieces of meat that are still on the turkey. Keep the bones for stock and leave a bit of meat on the bones to help flavor the stock. Cover and store the meat and bones separately in the refrigerator.