1 stick (4 oz.) unsalted butter, room
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh sage, chopped
1 fresh turkey (10 to 12 pounds)
1 large bunch fresh thyme
1 bunch rosemary
5 sage leaves
2 oranges, sliced into quarters
2 lemons, sliced into quarters
Freshly ground black pepper
Preheat oven to 325 F.
Mix together butter, chopped thyme, and chopped sage in a medium bowl; set aside.
Remove the giblets from the turkey and wash the turkey inside and out. Pat dry. Place the turkey in a large roasting pan on a rack.
Stuff the cavity with thyme and rosemary bunches, sage leaves, and citrus.
Loosen the skin of the turkey breasts by gently working your hand between the skin and the meat. Rub the herb butter under the skin.
Brush the bird with canola oil and season with salt and pepper.
Roast the turkey for about 2 1/2 hours. An instant-read thermometer inserted in the thickest part of the thigh, avoiding the bone, should read 165oF. The turkey will continue to cook as it rests, so the temperature should rise another 10 degrees or so out of the oven.
Transfer turkey to carving board and tent with foil; let rest 20 to 30 minutes.