BAST THE TURKEY RECIPES

Steps:

• Position a rack in the lower half of the oven and preheat to 400 degrees . Mash the butter, thyme and 1/2 teaspoon each salt and pepper. Place the turkey in a roasting pan and fold in the wingtips.
• Using your fingers, loosen the skin at the neck end. Grasp the skin with one hand and work in your other hand to loosen the skin down to the thighs and legs.
• Spread the butter mixture under the skin, then, working with your hands on top of the skin, spread the butter evenly all over the meat. Season the bird with salt and pepper.
• Place the onion inside the cavity, then tie the legs together using kitchen string.
• Roast the turkey until it registers 170 degrees on an instant-read thermometer, about 2 1/2 hours; cover with foil during the last hour to prevent the skin from browning too quickly. Let rest for 20 minutes before carving.

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.