Step 1
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Preheat oven to 350, with rack in center. Place the garlic head on a square of aluminum foil, and drizzle with oil. Loosely wrap garlic, and roast until fragrant and very soft, about 1 hour. Remove from oven; let cool. |
Step 2
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In a small bowl, combine herbs and butter. Slice off tip of roasted garlic head with serrated knife; discard. Squeeze garlic head firmly over bowl to release softened cloves. Season with salt and pepper, and mix until smooth. |
Step 3
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Raise oven temperature to 400. Rinse turkey with cool water; pat dry. Tuck wing tips under body. Place turkey on a roasting rack in a heavy roasting pan. |
Step 4
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Using your hands, gently separate skin from turkey breast at both ends; smear one-fourth to one-third of herb butter between skin and meat. Smear exterior and cavity with remaining herb butter. |
Step 5
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Roast until skin begins to brown, 50 to 55 minutes (tent with foil if herbs begin to burn). Reduce oven temperature to 30; continue to roast turkey, basting with additional butter, until a leg rotates easily in the joint, 70 to 90 minutes more (depending on size of turkey). |
Step 6
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Insert an instant-read thermometer into thickest part of thigh (avoid the bone) to see if temperature is 180. If not, baste turkey, return to oven, and roast until temperature is 180. |
Step 7
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Let turkey rest, loosely covered with foil, at least 30 minutes before carving. |
Step 8
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Arrange turkey on a platter with onions and serve. (I decorated it with fresh herbs and edible flowers after it cooled a bit). |