I grew my own heritage breed turkey. He dressed out to 9.5 lbs with giblets. He was a young turkey, five months old, so he should be juicy and tender. I don't want to brine it because I don't want all that salt and extra liquid.
But. It's been thirty years since I cooked a turkey and it was larger and store bought. My plan is to separate the skin and slather on some olive oil and tuck in some fresh herbs -- I have a poultry mixture of sage, thyme, and rosemary. I'm not sure which herb to use.
I also don't know how long I should cook this bird and at what temperature. Please advise me. After all this effort raising this bird, I don't want to ruin him now.