Ingredients:
1 turkey, 12-14 lbs -- thawed if frozen
1/2 cup butter or margarine -- at room temperature
2 teaspoons dried thyme
1 teaspoon dried rosemary -- crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt

How to make this recipe:
Turkey: Preheat oven to 325 degrees. Rinse and pat dry the
inside and outside of the turkey with paper towels. Remove the
giblets, neck, and tailpiece. Combine the butter, herbs
and salt in a small bowl. Carefully separate skin from the breast of the
turkey starting from neck. Turn the turkey over and separate skin
from the legs and thighs. Spread 1/2 of butter mixture between skin
and meat over breast, legs and thighs. Rub remaining butter mixture
over turkey skin. Fill turkey body and neck cavities with some of
stuffing;
truss if desired. Transfer remaining stuffing to a buttered casserole
dish
and refrigerate until later. Place turkey on rack set in a roasting pan.
Roast, basting with pan juices, until meat thermometer inserted into
thickest part of thigh registers 180 degrees. This will take between
three and four hours, depending on your oven. Place dish with stuffing
in oven 30 minutes before turkey is done. Let the turkey rest 15 minutes
out of the oven before carving.
Notes: Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

Recipe from: Brenda Hyde