Turkey:
1 (14-pound) turkey
1/2 teaspoon salt
1/4 teaspoon ground pepper
Herb Butter:
1 cup salted butter, softened
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh rosemary
Directions
Preheat oven to 425°F. Remove giblets and neck from cavity of turkey. Rinse and dry bird. Fold wing tips behind turkey. Season cavity with salt and pepper. Combine butter and fresh herbs. Starting at neck end of turkey, loosen skin by sliding fingers underneath it. Slide hand as far as possible toward other end of turkey, separating skin from meat. Rub two- thirds of herb butter over entire breast. Tie drumsticks in front. Place bird on a rack in a roasting pan breast-side up; cover loosely with foil tent. Place bird in oven and decrease temperature to 350ºF. Bake 3 to 3-1/2 hours. Melt remaining herb butter. Remove foil tent from turkey during last 45 minutes of baking and baste once with melted butter. Turkey is done when thigh meat reaches internal temperature of 180°F and breast meat 170°F. When turkey is done, remove from oven; let stand 30 minutes before carving.
