Instructions
Prepare the Turkey
Preheat oven to 325°F (160°C).
Remove giblets and neck from the cavity. Pat the turkey dry with paper towels.
Make the Herb Butter
In a bowl, combine softened butter, garlic, rosemary, thyme, parsley, sage, salt, and pepper.
Season the Turkey
Gently loosen the skin over the breast with your fingers and spread some herb butter under the skin.
Rub the remaining herb butter all over the outside of the turkey.
Stuff and Arrange
Place lemon halves and onion inside the turkey cavity.
Arrange carrots and celery in the roasting pan to create a bed for the turkey.
Place the turkey on top, breast side up.
Roast
Pour broth into the pan.
Roast uncovered, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (about 3–3.5 hours for a 12 lb turkey).
Rest and Serve
Remove from oven and let rest, loosely covered with foil, for 20–30 minutes before carving.
Pro Tip: For extra-crisp golden skin, increase oven temperature to 425°F (220°C) for the last 20 minutes of roasting.
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