1 whole turkey, thawed
1 1/2 cups parsley, finely chopped
1/2 cup sage, finely chopped
1/2 cup rosemary, finely chopped
1/2 cup thyme, finely chopped
1 small-medium onion, finely chopped.
3-5 cloves garlic, finely chopped or pressed in a garlic press
1 TBSP salt
2 TSP pepper
3-5 bay leaves
OPTIONAL: Brine the turkey.
Some cooks prefer to brine their turkeys because it keeps the meat moist during cooking. Also, if you add herbs to the brine, such as garlic or bay leaves, their flavors will infuse the turkey. Although there are many, many recipes on the Internet, the simplest brine is just water and salt. If you want to find a more complicated, flavorful recipe, a simple Google search will provide you will countless recipes. Just choose one that sounds good to you and follow the instructions. Otherwise, just use this recipe the night before you will be cooking the turkey.
Preheat the oven to 325° F.
Prepare the herb mix.
Put the bay leaves into the cavity of the turkey.
Roast the turkey in a preheated (325° F) oven until the turkey reaches an internal temperature of 165° F. Use the following chart to estimate your cooking time.