# Ingredients:
→ Turkey
01 - 1 whole turkey (12–14 lbs), thawed if frozen
02 - 1 tablespoon kosher salt
03 - 1 teaspoon black pepper
→ Herb Butter
04 - 1 cup (2 sticks) unsalted butter, softened
05 - 4 cloves garlic, minced
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 tablespoons fresh sage, finely chopped
08 - 1 tablespoon fresh thyme, finely chopped
09 - 1 tablespoon fresh rosemary, finely chopped
10 - Zest of 1 lemon
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper
→ Aromatics & Vegetables
13 - 1 large onion, quartered
14 - 2 carrots, cut into chunks
15 - 2 celery stalks, cut into chunks
16 - 1 lemon, halved
17 - 4 sprigs fresh thyme
18 - 2 sprigs fresh rosemary
→ For Roasting
19 - 2 cups low-sodium chicken or turkey broth
# Directions:
01 - Set the oven to 325°F and allow it to fully preheat.
02 - Remove giblets from turkey, pat dry with paper towels, and season the cavity with 1 tablespoon kosher salt and 1 teaspoon black pepper.
03 - In a bowl, blend softened butter, minced garlic, parsley, sage, thyme, rosemary, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until homogeneous.
04 - Gently loosen the skin over breast and legs. Distribute half of the herb butter beneath the skin and coat the exterior with the remaining butter.
05 - Fill the turkey cavity with onion quarters, halved lemon, and fresh herb sprigs. Place carrots and celery in the bottom of a large roasting pan, situate turkey breast-side up on a rack over vegetables, and tuck wings underneath.
06 - Pour 2 cups broth into the pan to aid in moisture during roasting.
07 - Roast uncovered for 2 hours, periodically basting with pan juices. Shield with foil if skin darkens prematurely.
08 - Increase oven temperature to 400°F for the final hour. Continue roasting, basting every 30 minutes until the thickest thigh registers 165°F, approximately 3–3.5 hours total.
09 - Withdraw turkey from oven, tent loosely with foil, and allow to rest 30 minutes before carving.
