Defrost the turkey in the refrigerator for 24-36 hours prior to cooking.
Preheat the oven to 325 degrees.
In a small saucepan, melt the butter and add fresh herbs such as thyme and rosemary. Allow to cool, the flavors will infuse the butter.
Meanwhile, remove the packaging and refrigerate the sauce packet (if included). IMPORTANT: Do this OVER THE SINK as there will plenty of liquids in that package. This is the broth and flavoring injected into the turkey.
Give a quick rinse and pat dry.
Season and brush with the infused butter (or brush first, season after). Either works :)
Place the turkey into an oven safe baking dish and roast UNCOVERED until the internal temperature reaches about 165 degrees, basting several times during the process. For the final few degrees of cooking, remove the netting and give a final baste, moving the turkey to the top rack of the oven if you prefer a more golden exterior.
Cover the turkey with foil and allow to rest. This allows the juices to distribute rather than run out when you slice it.
Meanwhile, add the sauce packet to a pan and thicken with a bit of flour. Bring to a full boil and whisk to remove any lumps. Strain if necessary.
Notes
Serving size: 4 oz | Calories 200 kcal | Carbohydrates: 1 g | Protein 20 g | Fat: 12.5 g