Ingredients:

  • 1 cup (226 g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh lemon zest
  • Salt and pepper to taste
  • 1 (12-14 lb) (5.4-6.4 kg) whole turkey, thawed if frozen
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 cups (480 ml) low-sodium chicken broth
  • Fresh herbs (rosemary, thyme, sage) for stuffing the cavity
  • 1 lemon, halved, for stuffing the cavity
  • 1 onion, quartered, for stuffing the cavity

Instructions:

  1. In a mixing bowl, combine softened butter, garlic, rosemary, thyme, lemon zest, salt, and pepper. Mix well until combined.
  2. Preheat the oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels. Rub the turkey skin with olive oil, salt, and pepper.
  3. Gently separate the skin from the turkey breast using your fingers, being careful not to tear it. Spread half of the herb butter under the skin and the remaining on top of the turkey.
  4. Stuff the turkey cavity with lemon halves, onion quarters, and fresh herbs. Tie the legs with kitchen twine and tuck the wing tips under the bird.
  5. Place the turkey breast-side up on a rack in the roasting pan. Pour chicken broth into the bottom of the pan. Roast, basting occasionally, until the internal temperature reaches 165°F (75°C), about 13-15 minutes per pound.
  6. Remove the turkey from the oven and cover lightly with aluminum foil. Let it rest for at least 20-30 minutes before carving to allow juices to redistribute.