- Whole frozen turkey
- 1 lb butter (4 sticks), softened before you begin
- 3-4 tablespoons Italian seasoning or other dry or fresh herbs
- Salt and pepper
- Meat / food thermometer
- Let the frozen turkey fully thaw in your refrigerator for about 3 days. When ready to prepare, remove the netting and plastic from the turkey and place into a large, deep pan for preparation.
- Preheat oven to 350 degrees. Mix about 3-4 tablespoons cup of dry herb seasoning into the softened butter.
- Lift up the skin around the base of the turkey neck and reach in to remove the pouch of gizzards (insides!).
- Remove the plastic clip or string from the turkey legs so that they can separate.
- Reach into the turkey and remove the neck.
- Rinse the full bird under water to clean up.
- Place the turkey in another clean large, deep pan for preparation (or clean/rinse the one you were using before placing the bird back in).
- Separate the layer of skin form the breast meat. Do not pull the sin off, but rather reach underneath and pull it away from the meat.
- Put the full pound of butter into a large piping bag (or into a gallon-sized storage bag and cut about a 1/2-inch opening in one corner).
- Slide the piping bag under the skin and begin to fill with the butter, smoothing it out evenly under the skin as you go along. Use as much as you need, leaving at least a quarter for the outside.
- Pat the outside of the turkey to thoroughly dry, then squeeze and rub the remaining butter all over the outside.
- Thoroughly salt & pepper the outside of the bird.
- Tightly wrap the pan in foil and bake in the oven for 2 1/2 to 3 hours, or until a thermometer inserted in the deepest part of the meat reaches a temperature of 165 degrees.