Thanksgiving Roast Turkey

Ingredients:

• 1 Turkey


• 1 Stick unsalted butter


• 1/2 cup J. Olive Co. Wild Mushroom & Sage Olive oil


• 2 Chopped shallots


• 2 Heads of garlic chopped


• 1/4 cup Parsley chopped


• 1 Tbsp Sage chopped


• 1 Tbsp Chives chopped


• 1 Tbsp Thyme chopped


• 1 Tbsp Tarragon chopped


• 1 Large Onion coarsely chopped


• 2 Celery stalks coarsely chopped


• 3 Garlic cloves coarsely chopped

Directions:

1. Place all ingredients except the last three in food processor and blend.


2. If you don't like getting your hands dirty, transfer butter mixture to a pastry bag.


3. Rinse and dry turkey.


4. Spread the coarsely chopped vegetables (last three ingredients) in the bottom of the roasting pan. Place bird on top of them.


5. Gently separate breast skin from meat. Try to separate the skin all the way to the leg bones. Rub with salt and pepper.


6. Salt and pepper the inside of the cavity and fill with favorite stuffing.


7. Pipe or spread with hands half the butter mixture underneath the skin of each turkey breast. Try to get a bit to the leg portions. Once the butter is under the skin you can work the butter with your fingertips to make sure it's even.


8. Place in 350 ovens for about 3 hours. Time will depend on the size of your bird. Add a bit of water or chicken stock to the bottom of the pan. Standard time is 15 minutes per pound. Baste the bird about once every half hour.