Ingredients:

  • 1 cup (226 g) unsalted butter, softened
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Zest of 1 lemon
  • 1 (14-16 lb) whole turkey, thawed if frozen
  • 1 tablespoon olive oil
  • 1 cup (240 ml) low-sodium chicken broth
  • 1 onion, quartered
  • 1 lemon, quartered
  • 4 garlic cloves, smashed
  • Fresh herbs (extra thyme, rosemary, and sage for stuffing the cavity)

Instructions:

  1. In a mixing bowl, combine softened butter, thyme, rosemary, sage, garlic, salt, pepper, and lemon zest. Mix until smooth and well combined.
  2. Preheat the oven to 325°F (163°C). Remove giblets and pat turkey dry with paper towels. Rub the turkey with olive oil and season generously with salt and pepper.
  3. Gently separate the skin from the turkey breast, being careful not to tear it. Use a basting brush to apply half of the herb butter under the skin and the remaining butter on the outer surface of the turkey.
  4. Fill the cavity with onion, lemon, garlic, and fresh herbs.
  5. Use kitchen twine to tie the legs together and tuck the wing tips under the bird.
  6. Place the turkey in a roasting pan and pour chicken broth into the bottom. Roast in the preheated oven, basting every hour, until the internal temperature reaches 165°F (74°C) in the thigh (about 3-4 hours).
  7. Remove turkey from the oven and tent with aluminum foil. Let it rest for at least 30 minutes before carving.