You Will Need:
1 12-14 pound turkey
1 Tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary; crushed
1 Tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 Tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
½ teaspoon salt
½ teaspoon black pepper
1 Tablespoon olive oil
Fresh rosemary sprigs, fresh thyme sprigs, fresh sage leaves, and/or pomegranate pieces (optional)
Preheat oven to 425°F.
Remove neck and giblets from turkey.
Rinse the inside of the turkey; pat dry with paper towels.
In a small bowl stir together snipped or dried rosemary, snipped or dried thyme, snipped or dried sage, salt, and pepper.
Season inside of body cavity with half of the herb mixture.
Pull neck skin to the back; fasten with a skewer.
Tuck ends of the drumsticks under the band of skin across the tail.
If there is no band of skin, tie the drumsticks securely to the tail with 100% cotton kitchen string.
Twist wing tips under the back.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Brush turkey with oil.
Sprinkle turkey with remaining herb mixture.
Insert and oven-going meat thermometer into the center of an inside thigh muscle.
The thermometer should not touch bone.
Cover turkey loosely with foil.
Roast for 30 minutes.
Reduce oven temperature to 325°F.
Roast for 2 ½ to 3 hours more or until the thermometer registers 180°F.
About 45 minutes before end of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly.
When turkey is done, juices should run clear and drumsticks should move easily in their sockets.
Remove turkey from oven.
Transfer turkey to a serving platter.
Cover; let stand for 15 to 20 minutes before carving.
If desired, garnish platter with rosemary sprigs, thyme sprigs, sage leaves, and/or pomegranate pieces.