Classic Herb-Roasted Turkey

Information

A golden roast turkey seasoned with garlic, butter, rosemary, thyme, and sage. This classic Thanksgiving centerpiece is roasted unstuffed and rested before carving for tender meat and a flavorful herb-scented skin.

Ingredients

• 1 whole turkey, 12-14 lb (5.4-6.4 kg), fully thawed if previously frozen, neck and giblets removed
• 1/2 cup (8 tbsp) unsalted butter, softened
• 6 garlic cloves, minced
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp fresh thyme leaves
• 1 tbsp finely chopped fresh sage
• 2 tsp fine salt, reduced or omitted for a pre-brined or salted turkey
• 1 tsp ground black pepper
• 1 medium onion, quartered
• 1 lemon, quartered
• 2 cups low-sodium chicken or turkey broth, plus more as needed

Preparation

1. If frozen, thaw the turkey completely in the refrigerator in a tray to catch drips. Allow approximately 24 hours per 4-5 lb (1.8-2.3 kg), so plan about 3-4 days for this size bird. Thawing time is additional to the preparation time listed.
2. Preheat the oven to 325°F (165°C). Set a roasting rack inside a large roasting pan. Remove the neck and giblets from both cavities. Do not rinse the raw turkey; pat it dry with paper towels.
3. Mix the softened butter with the garlic, rosemary, thyme, sage, salt, and pepper. Reduce or omit the added salt if the turkey has already been brined or salted.
4. Gently loosen the skin over the breast without tearing it. Spread about half the herb butter underneath the skin and the rest over the outside of the turkey.
5. Place the onion and lemon loosely in the cavity without packing it. Do not add bread stuffing; bake stuffing separately. Tuck the wing tips underneath and loosely tie the legs if desired.
6. Place the turkey breast-side up on the rack. Pour the broth into the bottom of the pan, not over the skin.
7. Roast for approximately 3-3 3/4 hours for a 12-14 lb unstuffed turkey, beginning temperature checks around 2 3/4 hours. Cooking time varies: use a food thermometer, not the clock alone. Add a little more broth or water to the pan if the drippings threaten to scorch.
8. If the breast browns too quickly, tent it loosely with foil. Continue roasting until a food thermometer reads at least 165°F (74°C) in the thickest part of the breast, the innermost thigh, and the innermost wing, without touching bone. Check both sides of the bird.
9. Transfer to a carving board, tent loosely with foil, and rest for 30 minutes before carving. Discard the cavity aromatics. The resting time is additional to the cooking time listed.
10. Carve and serve with your preferred Thanksgiving side dishes. Refrigerate leftover turkey within 2 hours, dividing the meat into shallow containers.