I call it Holiday Turkey, but don’t let the name fool you.  If I made turkey on a random Tuesday, The Bunny would be an even happier man.  We love turkey, and you should to.  It does not need to be a special treat to eat turkey.  Leftovers, if there are any, make delicious sandwiches and pot pies.

My turkey is easy and amazing, but probably not the prettiest bird you have ever seen.  Juicy like a Georgia peach goes a lot farther that a perfectly burnished skin.

  • 12 lb turkey
  • 2 whole sprigs rosemary
  • 1/4 cup chopped fresh rosemary
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 6 carrots
  • 1 cup mayonnaise
  • 1/4 cup olive oil
  • 10 cloves of garlic, chopped
  • kosher salt and black pepper
  1. Set a rack of your oven to the lowest setting and remove any other racks.  Heat your oven to 350*.  Wash your hands well and remove any rings or bracelets
  2. Put the carrots in the bottom of your roasting pan to create a natural rack.
  3. Become friends with your turkey!  Check both cavities (neck and tush) for goodies.  Often the neck is inside the tush and the gizzards are in the neck cavity.  Take the neck bone and put in roasting pan with the carrots.  You can use the gizzards for the gravy if you want, or just pitch them.  If the turkey has a plastic truss holding the legs together, leave it on.  If the turkey has a pop-up timer, pull it out.
  4. Put the turkey, breast side up, in the roasting pan, with the legs towards you.  Carefully slide your hand between the skin and the meat, loosening the skin.  Go all the way up the breast and as far as you can on the thighs.  Try to not rip the skin.  Put the 2 sprigs of rosemary inside the tush cavity of the turkey.
  5. Wash your hands!
  6. In a small bowl, mix all of the chopped herbs with the olive oil, chopped garlic and very generous amounts of kosher salt and pepper, about 1 tbl salt and 1/2 tbl pepper.  Take a small handful of the herb mix and work it under the loosened skin of the turkey.  From the outside, you can massage the skin to help spread the herbs.  You will use about 1/2 of the herb paste under the skin.
  7. Mix the remaining herbs into the mayonnaise. Spread the herb mayo all over the outside of the turkey, including the wings and the underside.  Wash your hands!
  8. Now the turkey is ready for the oven!  If your oven is deep enough, put the turkey in legs towards the back.  If the turkey only fits sideways, no problem.  A 12 lb turkey will roast for about 3 hours.  It does not need a cover; it does not need to be basted.  The legs will wiggle a little when it is done.
  9. Remove the turkey from the oven and let it sit in the roasting pan for about 20 minutes.  Move it to a carving board, and drain any juices into your gravy.  Carve away!  Remember to give tiny bits to your children as you slice, building a life long love of good food and entertaining.