Herbes de Provence Turkey is a delicious way to change up the average holiday roasted turkey! Making sure the turkey is thoroughly massaged with butter is so worth it – every piece of turkey is flavorful and tender!

Ingredients 20 lb turkey (thawed) ½ cup butter (softened, at room temperature) 2 tablespoon herbes de provence  2 tablespoon olive oil (extra virgin) ½ medium white or yellow onion (sliced) ½ large lemon (washed and sliced)

Add aromatics. Inside the cavity place sliced lemon/or other citrus, fresh rosemary, and onion slices.

Make the herb butter. In a small bowl, combine ½ cup of softened butter with 2 tablespoons of herbes de provence (you can also add a teaspoon of paprika for color here if desired) and mix until evenly distributed.

Coat the turkey. Using the butter herb blend, coat the  outside of turkey as well as inside the body cavity. Then start  massaging the butter into the breast and working over the legs, wings,  back, and then the remaining butter inside the turkey

Get under the skin. I highly recommend using your fingers to loosen the skin from the breast meat to rub the herb butter under the skin to season.

Truss the bird. Using butchers twine, tie the legs together and fold the wings under the turkey.

Seasoning. Once the whole turkey has been coated with the butter, use 2 tablespoons of olive oil to coat all the surfaces of the turkey.

Roast your turkey. Place your turkey, uncovered, into the roasting pan and then put into the oven @ 350°F (175°C) and cook for 13 minutes per pound (without stuffing) or 15 minutes per pound (with stuffing).

Baste the roasting turkey. Every 40 to 45 minutes,  remove the turkey from oven and baste with the drippings and then return  to the oven and allow to continue cooking.

Rest before serving. Remove your turkey from the oven when it reaches an internal temperature of 155-160°F (68-71°C). Carefully  transfer the cooked turkey to a cutting board or your chosen serving  platter. If desired, save the drippings to make gravy! Then, cover  loosely with aluminum foil. Allow your turkey to rest for approximately 1 ½ hours before carving and serving. Enjoy! For more recipes and details visit BakeItWithLove.com