Ingredients
Scale
The Turkey:
- 1 (12-15 lb) whole turkey, fully thawed
- Salt and Black Pepper, to taste
The Herb Butter:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
The Aromatics (For Cavity):
- 1 lemon, quartered
- 1 large yellow onion, quartered
- 1 bunch fresh herb sprigs (rosemary, thyme, sage)
For the Roasting Pan:
- 2 carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 2-3 cups chicken or turkey broth
Instructions
- Prep: Remove the turkey from the fridge 1 hour before roasting. Preheat oven to 325°F (165°C). Remove neck and giblets from the cavities. Pat the turkey extremely dry with paper towels.
- Make Herb Butter: In a small bowl, mash together the softened butter, chopped herbs, garlic, salt, and pepper into a paste.
- Season Cavity: Generously salt and pepper the inside of the turkey cavity. Stuff loosely with the lemon, onion, and fresh herb sprigs.
- Butter Under Skin: Gently loosen the skin on the turkey breasts with your fingers. Rub about 2/3 of the herb butter directly onto the meat under the skin.
- Butter Outside: Rub the remaining herb butter all over the outside of the skin, legs, and wings. Tuck the wings under the body.
- Prepare Pan: Scatter the chopped carrots, celery, and onion in the bottom of the roasting pan. Pour in the broth. Place the turkey on top of the vegetables (or on a rack).
- Roast: Roast at 325°F for approximately 13-15 minutes per pound. (A 12-lb bird takes about 3 hours; a 15-lb bird takes about 3.5-4 hours).
- Check: Halfway through, if the breast is getting too dark, tent a small piece of foil loosely over the top.
- Finish: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- REST (Do Not Skip!): Transfer turkey to a carving board, cover loosely with foil, and let it rest for 30-45 minutes before carving. This keeps it juicy!
Notes
- Thawing Rule: Plan ahead! A frozen turkey needs 24 hours in the fridge for every 4-5 lbs. A 12-lb bird needs 3 full days to thaw.
- Don’t Trust the Pop-Up Timer: Use a meat thermometer! It’s the only way to ensure a juicy, safe bird. Pull it at 165°F.
- Resting is Key: Do not carve immediately! Resting allows the juices to redistribute. If you cut too soon, the juice runs out and the meat will be dry.
- Save the Drippings: Don’t throw away the liquid in the pan! Strain it to make the most incredible homemade gravy.
- Food Safety: Do not rinse your raw turkey in the sink! It spreads bacteria. Just pat it dry with paper towels.
- Prep Time: 30
- Resting Time: 45
- Cook Time: 180
- Category: Main Course
- Method: Roasting
- Cuisine: American