1

Preheat the oven to 400℉. Lightly grease a roasting pan with avocado oil.

2

Pat the turkey dry with paper towels and place in the roasting pan.

3

Mix the butter, Dijon mustard, thyme, rosemary, sage and garlic together in a small bowl. Spread half of the mixture under the turkey's skin and the rest on top of the skin.

4

Roast the turkey for 15 minutes and uncovered. Reduce the oven temperature to 350℉ and continue to roast the turkey until the breast temperature reaches 160℉ and the thigh temperature reaches 175℉, about 40-50 minutes.

5

After you remove the turkey from the oven, cover it with parchment paper and a towel to retain the heat and allow it to rest for 15-20 minutes. The turkey will continue cooking and should reach the desired temperature of 165℉ for the breast and 180℉ for the thigh. Letting the turkey rest also allows it to retain its juices.

6

Slice the turkey and serve. Enjoy!

7

Substitutions: Bone-in meat: if you cannot find boneless cuts, don’t fret! Use a bone-in breast and thigh and expect to cook the meat for a little longer. Use a thermometer to help determine cook time and to make sure you do not overcook the meat. Not dairy-free: Use regular unsalted butter. No fresh herbs: Use dried herbs and reduce the measurement for each herb to 1 tsp.