2 sticks unsalted butter, softened
2 tablespoons garlic powder
1 tablespoon dried rosemary
1 tablespoon dried basil
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Preheat oven to 325°F.
Prepare your turkey by removing innards and washing inside and out in cold water. Set turkey on rack in roasting pan. Slide hand under skin to separate skin from meat. Tuck wings under turkey.
In a small bowl, combine butter, garlic, basil, rosemary, sage, salt and pepper with a fork.
Using your hands coat turkey with your butter mixture. Slide hands under skin to rub herb butter mixture over meat. Rub mixture all over top, side and legs as well as under the skin. Pour water into pan.
Serve and enjoy!
DONNA'S NOTES: Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Chad and a lot of patience to get those slippery partially cooked wings tucked. Not to mention they poked through my aluminum foil.
Recipe printed from http://TheSlowRoastedItalian.com/
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