4 Hours 20 Minutes
cup fresh rosemary leaves
cup thinly sliced garlic
tablespoons fresh thyme leaves
tablespoons chopped fresh parsley
tablespoon fresh sage leaves
teaspoon cracked black pepper
tablespoon olive oil
(10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed
In food processor bowl, combine rosemary, garlic, thyme, parsley, sage, salt and pepper; process until finely chopped.
Rub herb mixture under skin of turkey; rub skin with oil.
Heat oven to 325°F.
Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.
Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 hours.
Remove foil after 1 hour of cooking.
Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.
Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.