Citrus, mustard and herb-infused turkey

MAKES 12 SERVINGS

1/4 pound unsalted butter, at room temperature

3 tablespoons chopped fresh tarragon

3 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh sage

1 tablespoon lemon zest

1 tablespoon orange zest

2 teaspoons Dijon-style mustard

½ teaspoon kosher salt

1/4 teaspoon ground black pepper

1 (14- to 16-pound) turkey, thawed

Preheat oven to 325 degrees. Combine butter, herbs, zests, mustard, salt and pepper in a blender or food processor. Process until well blended.

Remove neck and giblets from turkey's body and neck cavities. Drain juices from the cavities and dry the turkey with paper towels. Turn wings back to hold the neck skin against the back of the turkey, and fit the legs back under the trussing strip.

Carefully work your fingers under the skin on the turkey's breast. Place half the butter mixture under the breast skin. Rub the remaining butter mixture over the breast and legs.

Set turkey, breast side up, on a flat rack in a shallow baking pan. If using a meat thermometer, insert it into the deepest part of the thigh, not touching the bone. Roast the turkey about 1½ hours. Then, cover breast and top of the legs loosely with foil to prevent overbrowning.

Roast turkey another 1½ hours, or until the thigh temperature reaches 180 degrees.

Let turkey stand 15 minutes before carving.

Butterball Turkey Talk-Line

Nutrition facts per serving: 921 calories, 50 g fat, 17 g saturated fat, 380 mg cholesterol, 1 g carbohydrates, 109 g protein, 446 mg sodium, 0 g fiber