Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 12 pounds | Turkey * |
| 1 medium | Onion |
| 1 teaspoon | Dry thyme |
| 1 teaspoon | Dry rosemary |
| 1 teaspoon | Dry sage |
| \N \N | Salt and pepper |
* 8-14 pound
Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry. Use a covered roasting pan that just fits the bird.
Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour ½ inch water into pan and cover with lid. Place pan in a 350 degree oven for 1½ to 2 hours or til meat thermometer registers 185. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving.
Drain liquid into a pot and return turkey to a warm oven til ready to carve(after standing 15 minutes).