- Cook Time
- Prep Time
- 1 (12-15 pound) turkey
- 4 carrots, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 onions, quartered
- Coarse salt and freshly ground pepper, to taste
- 1/2 cup butter, softened
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
For herb butter, in small bowl mix butter with herbs. Set aside.
Preheat oven to 425°F. Place turkey on cutting board breast-side down. Using kitchen or poultry shears, remove the backbone from the turkey by cutting through the rib bones along either side. Flip the turkey over and press down on the breastbone, breaking it, to flatten. Using your fingers, make a pocket between the flesh and the skin on the breasts. Put half the herb butter under the skin on each side, pressing to distribute evenly.
Place the chopped vegetables on rimmed baking sheet; lay the turkey breast-side up on top. Season all over with salt and pepper. Roast for 2 hours, rotating pan halfway through cooking time. Cook until thermometer reads 165°F in the thickest part of the thigh. Remove from oven, tent with foil and let rest 30 minutes before carving.