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Remove turkey from fridge. Remove neck and giblets from cavity, if making pan gravy you can put them in the roasting pan. Set the turkey on a rack in the roasting pan. Pat the turkey dry, salt and pepper the inside of the the turkey cavity. Allow to sit out for 30 minutes.
Meanwhile, preheat oven to 450°F and move rack to lowest position.
In a small bowl, add 4 tablespoons of butter with 1 tablespoon each chopped rosemary, sage and thyme, along with 1 teaspoon kosher salt and 1 teaspoon pepper. Mix until combined.
Roughly chop the onions, carrots and celery. Place a few pieces of each in the turkey cavity. Tuck the remaining rosemary, sage and thyme into the turkey cavity as well. Put the remaining celery, onion and carrots in the bottom of the roasting pan.
Using your hand or a wooden spoon, gently loosen the turkey skin from the meat. Rub the herb butter under the skin all over the turkey breast and thighs. Rub the excess butter all over the outside of the skin (if you don't have any excess butter, use an additional tablespoon of butter to rub all over the outside of the turkey). Liberally season the outside of the turkey with salt and pepper.
Tuck the wings under the turkey. Use kitchen twine to truss the turkey. Cut a long piece of twine, start at the top of the turkey and over the wings, under the breast and tie the legs together (see my video tutorial HERE).
Melt the remaining 4 tablespoons of butter in a small saucepan. Cut the cheesecloth so that a double layer will fit over the turkey. Soak the cheesecloth in the butter, squeeze out excess. Reserve extra melted butter for basting. Lay the butter soaked cheesecloth over the turkey. If using a programmable meat thermometer, insert into the turkey thigh, being careful not to hit bone. The USDA recommends cooking a turkey to 165°F degrees.
Pour 1 cup of water into the bottom of the roasting pan. Roast turkey in oven for 30 minutes. After 30 minutes, reduce oven to 350°F and baste the the turkey over the cheesecloth with remaining melted butter. Roast for another 30 minutes, then baste again. Continue to roast and baste every 30 minutes. In the last 30 minutes of cooking, remove the cheesecloth and baste again (use pan juices when you run out of butter). Turkey should take approximately 15 minutes per pound.
Allow to rest 20-30 minutes before carving