Savory Turkey with Dressing

Preheat the oven to 325°F (163°C). Pat the turkey dry inside and out with paper towels to ensure even browning and crisping.

Combine the softened butter with dried thyme, crushed rosemary, dried oregano, dried basil, and salt in a small bowl, mixing until well incorporated.

Rub the herb butter mixture all over the exterior of the turkey, working it under the skin where possible to infuse flavor throughout the meat.

Place the turkey breast-side up in a large roasting pan, tucking the wing tips under the body for even cooking.

Roast the turkey in the preheated oven for approximately 13 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reaches 165°F (74°C).

Baste the turkey with pan drippings every 30 minutes during roasting to keep the meat moist and promote even browning.

If the skin begins to brown too quickly, tent the turkey loosely with aluminum foil, removing it during the final 20-30 minutes to allow the skin to finish crisping.

Transfer the roasted turkey to a cutting board and let it rest for 15-20 minutes before carving to allow juices to redistribute and ensure moist, tender meat.

Carve the turkey into pieces and arrange on a serving platter. Serve alongside dressing and pan drippings as gravy if desired.