Yields 8 servings
1 12-lb. Turkey
3/4 c. olive oil
1 1/2 tbsp. fresh rosemary, chopped
1 1/2 tbsp. fresh thyme, chopped
1 tbsp. fresh oregano, chopped
1 tbsp. fresh sage, chopped
3 tbsp. fresh garlic, minced
1 tsp. fresh ground pepper
1 tsp. kosher salt
Preheat the oven to 325 degrees F.
In a small bowl, combine olive oil, fresh herbs, salt and pepper. Set aside.
Pat turkey dry. Loosen the skin from the breast to the drumstick by slowly working your fingers between the breast and skin, being careful not to tear the skin.
Using your hand, spread oil and herb mixture under the skin. Rub any remaining mixture on the skin.
Place the turkey on a rack in a roasting pan. Add about 6 cups of water to the bottom of the roasting pan. Roast for 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Let turkey rest for 20 minutes after removing from the oven before slicing.
Note: if you stuff the turkey, it will need to roast approximately 1/2 to 1 hour longer to ensure the proper temperature for food safety.