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1
Set the turkey, breast side down, on a cutting board.
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2
Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock and/or soup.
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3
Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, flattening it slightly.
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4
Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board.
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5
In a small bowl, combine the salt, thyme, sage, rosemary and ground fennel seed.
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6
Use your hands to carefully loosen the skin and work the herb mixture between the breast and leg meat and the skin.
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7
Sprinkle the mixture all over the outside of the bird.
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8
Place the bird on a flat rack (or on top of whole carrots and celery).
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9
Cover loosely and refrigerate for at least 1 day and up to 2 days.
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10
One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 425 degrees.
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11
Place the bird on its rack in the roasting pan, skin side up.
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12
(If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed).
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13
You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay.
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14
Tuck the wing tips behind the wings and massage half of the butter between the breast meat and its skin.
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15
When ready to roast the turkey, melt the remaining butter and brush some of it over the top of the bird.
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16
Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter.
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17
Roast for about 1 3/4 hours or until an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned.
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18
Transfer the turkey to a large cutting board.
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19
Loosely cover with aluminum foil and let rest for 30 minutes before carving.
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20
NOTE: To toast fennel seeds, heat them in a dry skillet over medium heat, shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes.
