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 1 hour.
- In a bowl, mix the softened butter, rosemary, thyme, sage, garlic, salt, and pepper until well combined.
- Gently loosen the skin over the turkey breast and thighs. Spread about half of the herb butter mixture under the skin, covering the breast and thigh meat evenly. Rub the remaining butter over the outside of the turkey.
- Place the lemon halves and onion quarters inside the turkey cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the turkey on a rack in a roasting pan, breast side up. Pour 2 cups of water into the bottom of the pan.
- Roast the turkey for about 3 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 registers 165°F (74°C).
- Let the turkey rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result.
Notes
Chef's Tips:
• For a deeper flavor, let the herb butter sit at room temperature for an hour before applying.
• Avoid overcooking the turkey; use a thermometer to prevent dryness.
• Serve with a variety of side dishes to complement the rich flavors of the turkey.
Food Safety:
• Always use a thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).
• Refrigerate leftovers promptly and consume within 3-4 days.