- 1 bunch fresh rosemary leaves
- 1 bunch Italian parsley
- 1 bunch fresh thyme leaves
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 2 tablespoons Lucerne Sweet Cream Butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (18 pound) turkey
- 3 whole bay leaves
- Mince rosemary leaves, parsley stems, and thyme to make 1 tablespoon each; reserve remaining sprigs for use in step 3. Combine oil, butter, minced herbs, salt, and pepper; set aside.
- Preheat oven to 325 degrees F. Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck; discard. Rinse bird inside and out; pat dry. Insert a meat thermometer through thickest part of turkey breast to the bone.
- Tuck remaining fresh herb sprigs and bay leaves inside body cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan. Retruss turkey legs, if desired. Brush entire bird with oil-herb mixture.
- Roast turkey until meat thermometer registers 160 degrees F, 2 to 3 hours. If wing and leg tips start to get too dark, cover with foil.
- Transfer turkey to a platter, reserving drippings for gravy. Let rest 15 to 30 minutes, then carve. Serve with Easy Turkey Gravy.