1/2 cup fresh thyme, coarsely chopped
1/2 cup fresh sage, coarsely chopped
1/2 cup fresh basil, coarsely chopped
1/2 cup fresh oregano, coarsely chopped
2 Tbsp unsalted butter, room temperature
2 Tbsp coarsely ground pepper
2 Tbsp coarse sea salt
1 1/2 Tbsp dried thyme
1 1/2 Tbsp rubbed or ground sage
1 1/2 Tbsp dried basil
1 (12-15 lb) turkey (neck & giblets reserved for brioche stuffing), rinsed & patted dry
2 small onions, cut into l/4″ thick slices
2 carrots, cut into l/4″ thick rounds
2 celery stalks, cut into l/4″ pieces
2 leeks, cut into l/4″ thick rounds
1 whole garlic head, halved crosswise
2 T extra virgin olive oil
As needed salt and pepper
4 cups chicken broth
1/2 cup melted butter
Serves 8
Preheat oven to 450 degrees F. Mix first 10 ingredients in medium bowl. Rub mixture into turkey cavity well. Pack onions, carrots, celery, leeks and garlic into cavity. Truss turkey with string. Rub turkey skin with oil, season with salt and pepper Place turkey on rack set in heavy large roasting pan Pour 2 cups of the broth into the roasting pan Roast for 30 minutes. Reduce oven temperature to 325 degrees f. Brush turkey with butter. Roast 30 minutes more brush with butter again. Roast turkey about another 2 hours until thermometer inserted in thickest part of thigh registers Baste and add broth as needed to keep juices from burning Roast turkey to 160 degrees f keep basting the turkey occasionally with the pan juices and fat Transfer turkey to platter. Degrease pan juices. Let turkey stand 20 minutes before slicing.