Sage Rosemary Turkey - Chef in TrainingRSSFacebookInstagramPinterestTwitterContactRSSFacebookInstagramPinterestTwitterContact

Preheat oven to 250 degrees F.Spread herbs evenly on a cookie sheet.Bake at 250 degrees F for 4 hours to dry herbs.Once herbs have dried, combine with coarse sea salt in food processor to grind dried herbs and salt to desired consistency.Wash Turkey. Take out neck and giblets.Pat Dry with paper towel.Put on rack in Roasting Pan.Put hand in between skin and breast meat to separate.Mix ¼ cup softened butter, 2 Tablespoons blended herb salt, minced garlic and thyme in a small bowl. Put under skin on top of breast.Sprinkle pepper all over turkey.Cut ⅛ cup cold butter into tabs and put on top of turkey.Place turkey in turkey bag and follow the directions for bag.Cook turkey at 325 degrees F for about 3 hours.When the turkey has about 30 min left, cut plastic bag on top and open bag so that turkey can brown. Cook until turkey is done and cooked through properly. Baste with juices.Let turkey sit 30 minutes before carving.