For a larger birds, just adjust the cooking time. The general rule of thumb is to roast the defrosted turkey for about 15 minutes per pound, or 30 minutes per kilogram.! For larger birds, just adjust the cooking time. The general rule of thumb is to roast the defrosted turkey for about 15 minutes per pound, or 30 minutes per kilogram.

Preheat oven to 325°F/160°C. Pat defrosted turkey dry with paper towels.

Prepare the herb and garlic butter and add salt and pepper. Using your hands, loosen the skin of the turkey from the turkey breast. Careful not to tear the skin. Rub herb butter on the breast under the skin. Rub the remaining herb butter over the rest of the turkey, saving about 1 tablespoon for basting for later.

Place turkey in a roasting pan breast side up. Loosely make a foil tent over the turkey.

Place in preheated oven. After about 1 hour, remove the foil, spread the remaining herb butter over the turkey. Keep cooking until the turkey is cooked with internal temperature of 165°F. Baste the turkey with juices every 30 minutes until done. For a turkey this size, it takes 2-2½ hours to cook.

If you have a larger size turkey, rule of thumb is to cook the turkey for 15 minutes per pound (or 30 minutes per kilogram). Remove the foil when the turkey is â…” of the way cooked, and keep basting.

Remove turkey from oven, cover with foil and allow to rest for 20 min before carving.