Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and let it sit at room temperature for about an hour.
- In a bowl, mix the softened butter with rosemary, thyme, sage, garlic, salt, and pepper to create a herb butter.
- Gently loosen the skin over the turkey breast and spread half of the herb butter under the skin. Rub the remaining herb butter over the outside of the turkey.
- Season the inside of the turkey with salt and pepper. Stuff the cavity with the lemon halves and onion quarters.
- Tie the legs together with kitchen twine and tuck the wing tips under the body of the turkey.
- Place the turkey on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan.
- Roast the turkey for about 3-3.5 hours, basting every 30 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Let the turkey rest for 20-30 minutes before carving.
Notes
Chef's Tips:
• Use a brine for extra juicy results, but adjust seasoning accordingly.
• Avoid overcooking; use a thermometer to ensure perfect doneness.
• Serve with a variety of sides like stuffing, mashed potatoes, and cranberry sauce for a complete meal.
Food Safety:
• Ensure the turkey reaches an internal temperature of 165°F (74°C) to kill harmful bacteria.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.