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1
Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
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2
Combine olive oil, butter, minced herbs, salt and pepper; set aside.
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3
Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry.
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4
Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
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5
Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired.
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6
Brush entire bird with oil-herb mixture. Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom). This water serves two purposes--steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
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7
Cover pan tightly with aluminum foil.
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8
Insert a meat thermometer through thickest part of turkey breast to the bone. (I tear a small hole and poke it through foil).
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9
Roast turkey in 325u00b0F oven for 2 to 3 hours (depending on the size of your turkey. Cook until thickest part of turkey reaches 160u00b0F taking foil off for the last 45 minutes.
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10
(If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
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11
Transfer turkey to a platter.
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12
Let rest 15 to 30 minutes, then carve.
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13
Great tip for getting the fat off the top of drippings for gravy: Pour drippings into a heavy-duty zip-top bag (freezer bag works great). Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates. Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil. Pinch of end of bag and discard.
