Start with a brined turkey. Melt/soften a stick of butter in the microwave. Don't melt it completely.
Prepare the seasoning. This is the bit I got from my college friend as she was raving about how her mother made their Thanksgiving turkey...the spices come from the lyrics of Simon and Garfunkel's Scarborough Fair song: parsley, sage, rosemary and thyme. College friend's mom threw marjoram in there as well, and that seems to work well in the herb combination. I don't measure the seasoning, but I do include equal amounts of each.
Mix the butter with the herbs to create a thick paste.
Scoop up the butter-herb paste and spread it under the turkey skin but over the meat. It helps if you go in first without the seasonings to separate the skin from the meat. Good times.
Actually, this part is gross and really messy. I don't like dealing with uncooked meat of any kind,but I get through it only because I know that at this point I am a few hours away from an amazing turkey. It's totally worth it!
It's important to get the butter-herb paste all over. It needs to go over the breast meat, legs, wings, etc. as well as in the chest cavity.
As I mentioned, this process is really messy. A lot of the butter-herb paste will go into the bird, but a lot remains on the hands. I "wipe" my hands off on the outside of the bird so I don't waste a bit of that Scarborough Fair goodness.
Once the bird is herbed up, it goes in the oven according to basic roasting instructions (15-20 minutes for every pound of meat).
I don't have a picture of the roasted turkey, because that would make too much sense. You'll have to trust me when I say that this is so delicious, it is the only way I will prepare a Thanksgiving turkey now and forever. I will swear to you, to all things Thanksgiving and to Martha Stewart herself that this spice combination and process makes a phenomenal turkey. Are you making a turkey this year? Give this recipe and method a try...you won't be sorry!