Butter Garlic Herb Mixture

• Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and minced; set aside.
• In a medium size bowl: add softened butter, fresh thyme & rosemary, miced garlic, salt and pepper. Mix well.

Turkey

• If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use. Remove the turkey from the refrigerator and let it sit in room temperature for 1-2 hours before roasting. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean and rinse the turkey.
• Preheat the oven to 400°F (204°C).
• Pat the turkey dry using a paper towel. Stuff the apple, onion, lemon and the rest of the herbs, including stems (thyme, rosemary & sage) into the turkey's cavity.
• Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast beneath the skin. Then rub the rest of the butter on the outer layer of the turkey's skin.
• Place the turkey on the roasting rack and pan.
• Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Tie the legs together. Loosely cover with aluminum foil.
• Place turkey in the oven and reduce the heat to 350°f F (176°C).
• Roast for 13 minutes per-pound or until the internal temperature reaches to 165°F (73°C).
• Baste every 30 minutes. Remove the aluminum foil during the last 30 minutes to brown the skin.
• Remove the turkey from the oven and tent/cover with aluminum foil. Let rest for 20 minutes before craving.
• Transfer the drippings and grease to a clear measuring cup or bowl. The drippings will settle to the bottom; discard the grease. Reserve the drippings to make turkey gravy. https://eatfoodlicious.com/turkey-gravy/

Serve and Enjoy!