Roast Turkey with Herb Butter

Preheat the oven to 325°F (165°C).

Remove the turkey from its packaging and pat dry with paper towels.

In a small bowl, combine softened butter, chopped fresh herbs (such as rosemary, thyme, and sage), salt, and pepper. Mix well to form a paste.

Gently loosen the skin over the turkey breast and rub half of the herb butter mixture directly onto the meat.

Spread the remaining herb butter mixture evenly over the outside of the turkey, making sure to cover the entire surface.

Place the turkey on a rack in a roasting pan, breast side up.

Tuck the wings under the turkey and tie the legs together with kitchen twine.

Roast the turkey in the preheated oven for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.

Baste the turkey occasionally with pan drippings to keep it moist and flavorful.

Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more tender turkey.

Carve the turkey and serve with your favorite side dishes.