| 1 | * 8-14 pound |
| 2 | remove giblets and neck from turkey; set aside. |
| 3 | Rinse and drain turkey. |
| 4 | Pat dry. |
| 5 | Use a covered roasting pan that just fits the bird. |
| 6 | Cut onion in half and place inside turkey. |
| 7 | Blend herbs and make a paste with a little fat. |
| 8 | Spread on outside of turkey and press into skin. |
| 9 | Tie legs together. |
| 10 | Pour ?inch water into pan and cover with lid. |
| 11 | Place pan in a 350 degree oven for 1 ?to 2 hours or til meat thermometer registers 18Uncover for last 10 minutes to brown if desired. |
| 12 | Remove from oven and let sit for 15 minutes before carving. |
| 13 | Drain liquid into a pot and return turkey to a warm oven til ready to carve(after standing 15 minutes). |
