Directions

1. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub all over turkey.
2. Roast turkey, uncovered, at 375 F, basting frequently with turkey or chicken broth. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover the turkey loosely. Reduce heat to 325 F and continue roasting for another hour, basting occasionally.
3. Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F. This will take about 90 to 110 minutes longer, depending upon the size of turkey and oven being used.
4. When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Don’t wait for the little plastic “pop-up” devices to pop, or it’s likely that the bird will be overdone and dry.
5. If you don’t own an instant-read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.