I minced two sprigs of rosemary, sage and thyme and added them into a bowl with melted butter sprinkled with salt and pepper. The herb paste was then rubbed generously onto the breast and under the skin of a 12 pound turkey. For stuffing, I used a head of garlic cut half crosswise, two lemons and onion quartered.
Breast-side up on a roasting pan, I placed the turkey on a pre-heated convection oven. Poured a bottle of Riesling wine and a cup of water on the pan to keep the bird moist. The turkey was roasted for about four hours. It was glazed with the herb paste halfway through cooking.
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