Roasted Turkey with Herbs Recipe

1 head garlic
4 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh sage
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh thyme
1 pound unsalted butter, room temperature
1 tablespoon coarse salt
Freshly ground black pepper
1 (14 to 16-pound ) fresh or completely thawed turkey
1 cup water

Preheat the oven to 350 degrees. Wrap the garlic in foil, and bake for 1 hour, until very soft. This can be done a day or two ahead.
In a small bowl, mix the rosemary, sage, parsley, and thyme with the butter. Squeeze the cooled, softened garlic head into the bowl. Stir together until smooth. Add the salt and pepper.
Preheat the oven to 400 degrees. Rinse the turkey, and pat it dry it with paper towels. Tuck the wing tips under the bird. Place the turkey on a roasting rack in a large roasting pan. Add the water to the pan. Using your fingers, gently separate the skin from the flesh. Smear about 1/3 of the butter mixture under the skin. Pat the remaining butter mixture on the exterior and in the cavity. Roast for 40 to 50 minutes. Place a foil tent over the turkey, and reduce the temperature to 350 degrees. Baste with juices or additional butter while roasting the turkey for an additional 2 to 3 hours, until it reaches an internal temperature of 180 degrees. The legs should rotate easily at the joint. Allow to rest for 30 minutes before carving. Save the juices to make a delicious gravy.

Tips From Our Test Kitchen:
This recipe also works for a large roasting hen. Decrease the butter, herbs and garlic by half if using a smaller bird.