Ingredients
-
1 whole turkey (12–14 lbs), thawed if frozen
-
1/2 cup unsalted butter, softened
-
1 tablespoon salt
-
1 tablespoon black pepper
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 tablespoon fresh thyme or rosemary (or 1 tsp dried)
-
1 lemon, halved
-
1 onion, quartered
-
4 garlic cloves, smashed
-
2–3 sprigs fresh herbs (thyme, rosemary, sage)
-
2 cups low-sodium chicken or turkey broth
Instructions
Remove giblets and neck from the cavity. Pat the turkey dry with paper towels.
In a small bowl, mix softened butter with salt, pepper, garlic powder, onion powder, and herbs.
Rub butter mixture all over the turkey, including under the skin if possible.
Stuff the cavity with lemon, onion, garlic, and herb sprigs.
Place turkey breast-side up on a rack in a roasting pan. Pour broth into the bottom of the pan.
Tent loosely with foil and roast for about 13–15 minutes per pound (roughly 3 to 3.5 hours for a 12–14 lb turkey), or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove foil during the last 45 minutes to allow the skin to brown and crisp. Baste occasionally with pan drippings.
Once done, remove the turkey from the oven, tent with foil, and let rest for 30 minutes before carving to keep it juicy.