5 Hours 5 Minutes
(12 to 18-pound) JENNIE-O® Whole Turkey, neck and giblets removed
cup butter, melted
tablespoon minced fresh parsley
teaspoons dried sage leaves
teaspoon minced fresh rosemary
teaspoon fresh thyme leaves
teaspoon black pepper
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 4-¼ to 4-¾ 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.
Meanwhile, in small bowl, stir together honey, melted butter, parsley, sage, rosemary, thyme, salt and pepper.
After turkey has roasted 2 hours, brush honey glaze mixture over turkey. Continue to brush turkey with honey glaze mixture.