2tablespoonschopped fresh sageplus 8 additional whole leaves to place under the turkey's skin
1tablespoonchopped fresh thyme
¾teaspoonfreshly grated pepper
2 - 4cupsturkey or chicken brothif needed for basting
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Preheat oven to 325 degrees F.
Remove all contents from the cavities of the fresh or thawed turkey.
Rinse it completely with cold water and pat it down well with paper towels to dry it.
Place onto a rack, breast side up, in a roasting pan.
In a small bowl, mix together the rosemary, sage, thyme, salt and pepper.
Add canola oil and thoroughly combine.
With the fingers of one hand, gently loosen the skin from the breast of the bird. It will be easy if done slowly and with sweeping motions of your fingers between the skin and the breast.
Evenly rub one tablespoon of the herb mixture, all over the breast, under the skin.
Arrange the 8 whole sage leaves in a diagonal pattern under the skin of the turkey breast with four on each side.
Rub the remaining herb mixture over the entire turkey, including the portion closest to the rack.
You may or may not choose to stuff your turkey before placing it into the oven.
Cook the turkey for 2 3/4 - 3 1/4 hours for a stuffed 9.8 lb. turkey and 2 1/2 - 3 1/2 hours for unstuffed.
Every 45 minutes, be sure to baste the turkey with the drippings in the roasting pan. Throughout the cooking process, I added a few cups of turkey broth because there were very little drippings from my turkey.
Be sure to use a meat thermometer to check for doneness. It should read 170 degrees F. at the breast and 180 degrees F. at the thigh.
Allow turkey to rest 15 minutes before carving (so your guests can admire your hard work).
Cooking times will vary depending on the size of your turkey and whether it is stuffed or unstuffed.
I recommend following the cooking instructions that you receive with your turkey.