Outta Sight Turkey

12-14 lb. turkey, giblets removed
3 Tbl. olive oil
2 lemons, each cut in half
½ cup fresh oregano leaves
½ cup fresh thyme leaves
½ cup fresh rosemary needles
½ cup torn fresh basil leaves
½ lb. (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
1 Tbl. paprika
Salt and pepper, to taste

Instructions:


Preheat oven to 350 degrees.
Line a deep roasting pan with a long sheet of aluminum foil, enough so that the excess foil at the ends can be tented over the bird.
Rinse turkey under cold water and pat dry.
Using your hands, carefully separate the skin, without removing it altogether, from the breast meat to form a pocket.
Set turkey in the pan.
Rub breast meat under the skin with 1 Tbl. of the olive oil.
Squeeze juice form both lemons under the skin and over the breast meat.
Place juiced lemon halves in the turkey’s cavity.
Stuff half othe oregano, thyme, rosemary and basil under the breast-meat skin.
Place the other half of the herbs in the cavity, along with the butter and garlic.
Rub remaining 2 Tbl. oil over skin of entire bird, then sprinkle with paprika and a generous amount of salt and pepper.
Fill roasting pan with water so that it’s 2 inches deep around the bird.
Pull foil ends up over turkey and crimp them loosely together to seal (you’ll have to open the foil several times to baste the turkey).
Roast turkey, basting every 30 minutes, for 3 ½ to 4 hours, or until temperature reaches 175 degrees.
Remove foil for last 10 minutes of cooking.
Remove turkey from pan, tent with foil and let stand for 10 to 20 minutes before carving.

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