Ingredients:

  • 1 cup unsalted butter, softened (227g)
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 (12-14 lb) whole turkey, thawed (5.4-6.4 kg)
  • 2 teaspoons kosher salt (10g), plus additional for seasoning
  • 1 large onion, quartered
  • 1 lemon, quartered
  • 4 cups low-sodium chicken broth (950ml)
  • Fresh herbs for stuffing the cavity, optional

Instructions:

  1. In a mixing bowl, combine softened butter, minced garlic, herbs, lemon zest, salt, and pepper.
  2. Mix until fully combined and creamy.
  3. Preheat oven to 325°F (160°C).
  4. Pat turkey dry with paper towels and season cavity with salt.
  5. Gently separate the skin from the turkey breast.
  6. Spread half of the herb butter under the skin and on the surface of the turkey.
  7. Stuff cavity with onion, lemon, and optional herbs.
  8. Place turkey on the roasting rack in a pan, breast side up.
  9. Pour chicken broth into the bottom of the pan.
  10. Roast in the oven, basting every 30 minutes, until internal temperature reaches 165°F (74°C).
  11. Remove from oven, tent with foil, and let rest for 30 minutes before carving.