Step 1

Make sure you have thawed your turkey completely (see chart above). Preheat oven to 325 degrees. Remove the wrapper from the turkey and remove the pouch with the neck and gizzards. Some brands of turkey also include a pouch of what I call “gravy starter”. You can use this to make gravy if you choose, or you can toss the pouch if you prefer to make your own gravy scratch or use a jar of gravy. Rinse your bird with cold water inside and out. Pat dry with paper towels. Set aside in your roasting pan.

Step 2

In a small bowl, combine the ingredients for the herb and butter mixture. I just use a fork to do this.

Step 3

If you’re going to stuff your turkey, this is the time to place stuffing the cavity of the bird. Do not pack the stuffing in as it will need room to expand and cook properly. The remaining herb and sausage stuffing can be placed in a casserole dish and baked later.

Step 4

Gently separate the skin from the breast of the turkey and massage the butter herb mixture under the skin being careful to not tear the skin. Any extra butter, rub on the outside of the turkey.

Step 5

Pour 1 cup of chicken stock into the bottom of the roasting pan. You will use this along with the drippings from the turkey as it cooks to baste the turkey.

Step 6

Place the turkey into the oven and cook until an internal temperature of 165 degrees is reached. Check the roasting times chart above. Baste every 45 minutes with pan juices. A 14-pound UNSTUFFED turkey will take about 3¾ hours and a STUFFED turkey will take about 4 – 4¼. Check for doneness about an hour before you think it’s to be done. If the turkey is getting too brown, lightly place a sheet of foil over it for the last hour.

Step 7

When the turkey is cooked through, remove it from the oven and allow it to rest for 15 – 20 minutes. Taking your turkey out at this point and letting it rest before slicing and eating it allows the juices inside the turkey to disperse throughout it making for moister meat. If you stuffed your turkey, remove the stuffing to a serving bowl before slicing the turkey. Carve your turkey with a sharp knife and serve.