1large bunchfresh thyme, rosemary and sage(bouquet garni)
1/2teaspoonfresh thyme leaves
1/2teaspoonfresh parsleyfinely chopped
1/2teaspoonfresh sagefinely chopped
1/2teaspoonfresh rosemaryfinely chopped
Preheat the oven to 400 degrees F.
Remove the turkey from its packaging and place it on a large roasting pan. Clean the inside of the turkey, remove the giblets and then pay the bird dry with paper towels.
Generously seasoning the inside of the turkey with salt and pepper. Stuff the cavity with the herb bunch, lemon halves, onion and garlic.
For the herb butter:
In a small mixing bowl, mix together the softened butter and herbs until well combined.
Rub the outside of the turkey all over with the herb butter, then sprinkle with salt and pepper. Truss the legs together with kitchen twine and tuck the wing tips under the body of the turkey.
Roast the turkey at 400 degrees for 20 minutes, then reduce the oven temperature to 325 degrees F and continue cooking for 2 to 2 1/2 hours (depending on the size), or until the juices run clear and the internal temperature reaches 165 degrees F.
Transfer the turkey to a cutting board and tent with aluminum foil. Allow to rest for 20 to 30 minutes. Slice turkey and serve.
You can substitute all of the fresh herbs for 1 1/2 teaspoons dried Italian seasoning.