Ingredients

• 12 pound turkey, fresh or frozen (avoid self-basting)
• 1 teaspoon poultry seasoning
• 4 sprigs fresh parsley
• 4 sprigs fresh sage
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1/2 cup unsalted butter
• 1 cup low-sodium turkey stock from turkey giblets 

Preparation

1. Check plastic wrap on turkey to determine cooking time.
2. Preheat oven to 425º F. Remove neck and giblet bag from cavity of turkey. Rinse turkey with cold water, then pat dry with clean paper towels.
3. Using several fingers, loosen skin from turkey breast and drumsticks. Rub poultry seasoning onto turkey flesh under skin. Place parsley, sage, rosemary, and thyme sprigs between turkey skin and flesh. 
4. Place a meat thermometer in the fleshy part of the thigh, without touching the bone.
5. Coat turkey with melted butter (or oil) and place breast side up in a roasting pan on a rack. Cover loosely with aluminum foil. Cook 30 minutes then reduce heat to 325º F. 
6. Begin basting the turkey every 15 to 20 minutes with the giblet stock and pan juices. During last 30 minutes remove foil from roasting pan. Cook for 3 to 4 hours until meat thermometer registers 165º F. 
7. Let turkey rest 30 minutes before carving. 

Helpful hints

• Three days before serving: if frozen, thaw turkey in refrigerator for 3 days. One day before serving: remove giblets from turkey and make giblet stock (see recipe).
• Make the Fresh Herb Cranberry Stuffing if you wish to stuff the turkey. After step 3 above loosely place stuffing in the body cavity and neck. Use skewers and string to fasten neck skin under the body and tie legs together.
• For CKD non-dialysis diet, please reduce serving size to match your meal plan.