Time: 3 hours & 50 minutes
INGREDIENTS:
1 whole turkey (12-14 pounds), thawed if frozen
1/2 cup unsalted butter, softened
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
Salt and pepper, to taste
1 lemon, halved
1 onion, quartered
4-6 cups chicken or turkey broth
Optional: additional herbs and spices (such as paprika, garlic powder, onion powder)
Serves: 10 People
INSTRUCTIONS:
1. Preheat the Oven:
Preheat your oven to 325°F (165°C).
2. Prepare the Turkey:
Remove the turkey from its packaging and pat it dry with paper towels. Place it on a rack in a roasting pan.
3. Make the Herb Rub:
In a small bowl, mix together the softened butter, minced garlic, chopped parsley, sage, thyme, and rosemary. Add salt and pepper to taste.
4. Prepare the Turkey for Roasting:
Gently loosen the skin of the turkey by carefully sliding your fingers between the skin and the breast meat. Be careful not to tear the skin. Spread half of the herb butter mixture under the skin of the turkey, spreading it evenly over the breast and thighs.
5. Rub the Remaining Butter Mixture:
Rub the remaining herb butter mixture over the outside of the turkey, covering the skin evenly. Drizzle the olive oil over the top of the turkey.
6. Season the Turkey:
Season the turkey generously with salt and pepper, and any additional herbs and spices you desire. Squeeze the lemon halves over the turkey and place them inside the cavity along with the quartered onion.
7. Roast the Turkey:
Pour the chicken or turkey broth into the bottom of the roasting pan. This will help keep the turkey moist and flavorful during roasting. Place the turkey in the preheated oven and roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 3 to 3.5 hours for a 12-14 pound turkey.
8. Baste the Turkey: Every 30 minutes, baste the turkey with the pan juices to keep it moist and flavorful.
9. Rest and Carve:
Once the turkey is done, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier turkey.
10. Serve:
Carve the turkey into slices and serve with your favorite side dishes.
