Roast Turkey With Herb Rub - cooking recipe

Ingredients

3 Tbsp. chopped fresh rosemary or 1 1/2 Tbsp. dried
3 Tbsp. chopped fresh thyme or 1 1/2 tsp. dried
3 Tbsp. chopped fresh tarragon or 1 1/2 tsp. dried
1 Tbsp. ground pepper
2 tsp. salt
1 (20 to 21 lb.) turkey, neck and giblets reserved
fresh herb sprigs
2 Tbsp. vegetable oil
6 Tbsp. butter, melted (3/4 stick)
4 c. canned low salt chicken broth

Preparation

Mix first 5 ingredients in small bowl.
Pat turkey dry with paper towels and place on rack set in large roasting pan.
If not stuffing turkey, place herb sprigs in main cavity.
If stuffing turkey, spoon stuffing into main cavity.
Tie legs together loosely to hold shape of turkey.
Brush turkey with oil.
Rub herb mix all over turkey.
Place turkey neck and giblets in roasting pan.
Position rack in lowest third of oven and preheat to 425\u00b0.
Drizzle melted butter all over turkey.
Pour 2 cups broth into pan.
Roast turkey 45 minutes.
Remove turkey from oven and cover breast with foil.
Reduce oven temperature to 350\u00b0. Return turkey to oven.
Roast unstuffed turkey 1 hour (stuffed turkey 1 hour and 30 minutes).
Remove foil from turkey; pour remaining 2 cups broth into roasting pan.
Continue roasting until turkey is done, basting occasionally with pan juices (about 1 hour and 40 minutes longer).