Herbed Roast Turkey
Serves/Yields Approx 9-10 servings
2 Tbsps poultry seasoning
3 tsp sea salt
1 tsp white pepper
1 tsp onion powder
1 stick softened butter
1 8-10 pound turkey
Combine seasonings in a small bowl. Adjust a rack to lowest position and
remove other racks. Preheat oven to 325 F. Remove turkey parts from neck
and breast cavities and reserve for other uses, if desired. Rinse bird and
dry well with paper towels, inside and out. Set the bird on a roasting
rack in a roasting pan; breast side up and brush generously with half the
butter and season with seasoning blend. Loosly cover the bird with foil,
shiny side out. Roast the turkey for 2 hours. Remove the foil and baste
with the remaining butter. Increase oven temperature to 425 F and continue
to roast until an instant read thermometer registers 165 degrees F in the
thigh of the bird, about 45 minutes more. Remove turkey form the oven and
set aside to rest for 15 minutes before carving.
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