Stir buttr with sage, thyme and salt. Set aside. Preheat oven to 325. Remove neck and giblets . Rinse turkey inside and out under cold running water.
Place turkey in roasting pan. Fold wings under bird. Rub skin all over with half of sage butter. Cover bird with a tent of foil and seal to pan edges.
Roast in bottom third of oven for 2 hours, then remove foil and baste turkey with pan juices. Brush with remaining sage butter. Continue to roast, uncovered and basting occasionally with pan juices, until drumdstick moves easily in joint and a meat thermometer inserted into thigh reads 175 , approx 2 hours. If turkey browns too quickly in one area, cover with a piece of foil. Transfer bird to a cutting board, cover with foil and let stand before carving.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 822 (100%)|
|Amt Per Serving||% DV|
|Total Fat 92.3g||123 %|
|Saturated Fat 58.4g||292 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 244.2mg||75 %|
|Sodium 13.2mg||0 %|
|Potassium 71.5mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 0.8g|
|Protein 1.4g||2 %|
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Calories per serving: 822
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