You need a meat thermometer and a pan large enough to hold the bird with space around it (a rack is nice, but not essential). Set the bird on a bed of carrots and onions and roast according to the chart, below. Let the turkey sit at room temperature for 45 minutes before roasting.
|1||whole turkey (10 to 25 pounds), giblets removed from vent and neck ends|
|Salt and pepper, to taste|
|1||bunch fresh rosemary, chopped|
|1||bunch fresh thyme, chopped|
|1||bunch fresh oregano, chopped|
butter, at room
|2||tablespoons vegetable oil, or more if necessary|
1. Set the oven at 325 degrees. Remove the giblets from the neck and vent ends of the bird. Wipe the bird inside and out with a damp cloth. Sprinkle the inside with salt and pepper and tuck a handful of onions and lemon quarters into the cavity. Chop half the rosemary, thyme, and oregano and mix with 2 tablespoons of the butter. With your hand, make a pocket at the neck end between the skin and flesh. Tuck half the herbs into each side. Spread remaining 4 tablespoons of the butter on the breast and legs.
2. Using your hands, rub the bird with oil and sprinkle with salt and pepper. Sprinkle it all over with the remaining herbs, pressing them into the skin. Set the remaining onions, lemons, and carrots in the roasting pan. Add the turkey. With kitchen twine, tie the legs to the bird. Add water to the pan.
3. Roast the turkey (see chart) until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees. (while it rests, the temperature will climb at least 5 degrees). You can roast the bird breast side down and turn it right side up after 1 hour. Or roast it breast side up, covering it with oiled cheese cloth or a loose foil tent after 1 hour. If the turkey reaches the right temperature sooner than expected (this happens often), remove it from the oven and set it in a warm place. If it isn’t brown enough, turn the oven up to 400 degrees for the last 20 minutes.
4. Lift the bird from the pan and transfer it to a cutting board. Let the turkey rest in a warm place for at least 20 minutes before carving.