Herb Thanksgiving Turkey and Gravy
1 Stick of Butter-Room Temperature
1 Small Bunch Fresh Rosemary
1 Small Bunch Fresh Sage
1 Small Bunch Fresh Thyme
¼ Teaspoon Salt and Pepper
1 Bulb of Garlic
2 Cups Chicken or Turkey Broth
Salt and Pepper to Taste
Drippings from Roasting Pan
1 -15.2 Ounce Can Chicken Broth
2 Tablespoon Butter
2 Tablespoons Flour
Preheat oven to 350 degrees with rack in the lowest position.
In a small bowl, mix together butter, 1/2 teaspoon chopped rosemary, 1 teaspoon of chopped sage, 1 teaspoon sage leaves, salt and pepper.
Place washed and patted dry turkey into roasting pan with a roasting rack. Take butter mixture and slide fingers under skin and placing butter between the breast meat and the skin. From the top of the turkey rub the skin pushing the butter along the whole top of turkey. Rub the remaining on top of the turkey, covering the entire turkey. Take the remaining herbs, and place half into the bottom of the roasting pan, the other half of the herbs and the garlic bulb, cut in half, place into the cavity of the turkey. Pour the chicken broth into the roasting pan, adding more if needed during cooking process. Salt and pepper top of turkey.
Place turkey in oven and place foil over top, loosely. Cook according to the package directions according to your size turkey. Baste the turkey often, with the bottom juices of the roasting pan. A meat thermometer should read 165 degrees, in the thickest part of the thigh, without touching the bone.