Lunch: Parsley, Sage, Rosemary, and Thyme Turkey

Recipe by Ina Garten Ina Garten's roast turkey is simple, fragrant, and utterly delicious.

Ingredients

1 fresh turkey
1 c. dry white wine
1 c. chicken stock or broth
1/2 c. packed and chopped fresh flat-leaf parsley leaves
2 tbsp. chopped fresh sage leaves
2 sprig fresh sage leaves
1 tbsp. chopped fresh rosemary leaves
2 sprig Fresh rosemary leaves
1 tsp. fresh thyme leaves
2 sprig fresh thyme leaves
1/2 c. unsalted butter
kosher salt
Pepper
1 medium onion
1 head garlic

Instructions

Preheat oven to 325 degrees F.
Drain juices from turkey, discard neck and giblets, and pat turkey dry with paper towels. Place turkey, breast side up, on wire rack in large roasting pan (17-inch by 11 1/2-inch). Into pan, pour wine and chicken stock.
In food processor with knife blade attached, pulse parsley leaves, sage leaves, rosemary leaves, and thyme leaves until very finely chopped. Add butter and pulse until well blended.
Working from large cavity end of turkey, gently run fingers between skin and meat to loosen skin from flesh. Using rubber spatula, place three-quarters butter mixture under skin on both sides of breast bone. Gently massage skin to evenly distribute butter. Spread remaining herb butter all over outside of turkey. Sprinkle 1 1/2 tablespoons salt and 1 1/2 teaspoons freshly ground black pepper all over outside of turkey and inside cavity.
Place onion, garlic, sage sprigs, rosemary sprigs, and thyme sprigs in cavity. With kitchen string, tie wings against body and tie drumsticks together.
Roast turkey 1 1/2 hours. If turkey breast is getting too brown, cover loosely with foil. Roast 1 hour longer or until a meat thermometer inserted into thickest part of thigh next to body (not touching bone) reaches 170 degrees F and breast temperature reaches 160 degrees F. (Internal temperature of turkey will rise 5 degrees F to 10 degrees F upon standing.)
Carefully lift turkey from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil and let stand 15 to 20 minutes.
Remove rack from roasting pan. Strain pan drippings into 4-cup liquid measuring cup or medium bowl. If desired, let drippings stand 1 minute to allow fat to separate from meat juices and discard fat. Carve turkey and serve with pan juices.