Prepare the turkey brine and bring the turkey according to the package instructions. Remove the turkey from the brine, rinse well under cold water and pat dry with paper towels. Trim off and discard the excess fat. Let the turkey stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400F.
In a bowl, using a wooden spoon, beat together the butter, herbs, and pepper until well blended. Spread the butter mixture evenly on the outside of the turkey. Truss the turkey as desirec using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Loosely tent the turkey with foil, then reduce the oven temperature to 325F and continue roasting, basting every 30 minutes with the pan juices. After about 2.5 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast abd thigh, away from the bone. The breast should register 165 and the thigh 175. Total roasting time should be 3-3.75 hours.
Transfer the turkey to a carving board, cover loosely with alumium foil and let rest for 20-30 minutes before carving. Serves 12.
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|Serving Size: 1 Serving (614g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 225 (29%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 413.4mg||127 %|
|Sodium 477.8mg||16 %|
|Potassium 1792.7mg||47 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 131.7g||188 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 788
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