1(14 to 16-pound) American Heirloom Diestel Turkey, thawed completely
1stick(1/2 cup) unsalted butter, softened
1navel orange, zested
3garlic cloves, minced
4Tbsp.chopped fresh sage
3Tbsp.chopped fresh rosemary
3Tbsp.chopped fresh thyme
1/2tsp.freshly cracked black pepper
For the citrus-herb butter:
In a small bowl, combine all ingredients and stir together thoroughly. Set aside.
For the turkey:
Preheat the oven to 325 degrees F.
Remove turkey from packaging and discard internal organs. Place turkey on top of a roasting rack inside a large roasting pan.
Pat dry all over with paper towels. Tuck wing tips underneath the turkey. Carefully loosen skin by running your hand between skin and breast meat, then leg meat. Evenly rub butter mixture under and over the turkey's skin, covering all areas, so that the entire turkey has been buttered.
Sprinkle turkey all over with salt and pepper. Tie the legs of the turkey together with kitchen twine.
Roast for 3 to 3-1/2 hours, according to the size of your turkey. Remove from oven and insert a meat thermometer to test doneness. Turkey is done when temperature registers 180 degrees in thigh, and 170 degrees in breast.
Let turkey rest at room temperature for 30 minutes before carving.
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