12-16 pound turkey
3/4 cup ghee
2 teaspoons garlic oil
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme
2 tablespoons chopped fresh sage
1 teaspoon salt
1/2 teaspoon salt
Preheat oven to 350° and place turkey in a roasting pan with a rack. Remove the neck and giblets from the inside of the turkey and throw them away.
Pat the turkey down with paper towel. Tuck the wings under the body and tie the legs together with kitchen twine or thick string.
Make the ghee/herb mixture. In a small bowl, combine the ghee, garlic oil, fresh herbs, and 1 teaspoon salt together.
Gently separate the skin from the meat with your hands and spread the ghee mixture under the skin, covering the meat as evenly as possible. Then spread more of the mixture on top of the skin. Continue until all the mixture is used and turkey is covered with the mixture. Sprinkle the 1/2 teaspoon on the breast and legs.
Bake approximately 2- 2 1/2 hours, but ultimately when the leg temps at 160°. You'll want to place the thermometer in the leg, without touching bone.
Rest for 15 minutes and carve.