Ingredients
Scale
- 1 whole turkey (12 to 14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 1 large onion, quartered
- 1 lemon, halved
- 4 garlic cloves, smashed
- 3 cups low-sodium chicken broth (for basting and pan drippings)
- Fresh herbs for stuffing (optional): rosemary, thyme, sage
- Olive oil (optional, for extra crispiness)
Substitution suggestions: If you don’t have fresh herbs, dried ones work just as well here. You can swap chicken broth for vegetable broth if you prefer a lighter flavor. For a dairy-free option, use olive oil instead of butter for rubbing the skin.
Instructions
- Preheat your oven to 325°F (165°C). This moderate temperature ensures the turkey cooks evenly and stays juicy.
- Remove the turkey from packaging and take out the giblets from the cavity. Pat the bird dry with paper towels, which helps the skin crisp up beautifully during roasting.
- In a small bowl, combine the softened butter with salt, pepper, dried thyme, rosemary, and sage. This herb butter is a taste powerhouse that Mama Lou always swore by.
- Gently loosen the turkey skin over the breast by sliding your fingers between the skin and meat. Spread half of the herb butter directly under the skin, then rub the remaining butter all over the turkey’s skin.
- Stuff the cavity with the quartered onion, lemon halves, smashed garlic, and fresh herbs if you have them. This adds moisture and subtle aromatics to the bird from the inside out.
- Place the turkey breast-side up on a rack in a large roasting pan. Pour 2 cups of chicken broth into the bottom of the pan to keep the environment moist and catch those flavorful drippings.
- Cover the turkey loosely with aluminum foil to prevent over-browning during the initial roasting phase.
- Roast the turkey for about 13 minutes per pound. For a 12-pound bird, that’s roughly 2 hours and 35 minutes. About 45 minutes before the turkey is done, remove the foil to allow the skin to crisp and turn golden brown.
- Every 30 minutes, baste the turkey with the pan juices using a spoon or baster. This step keeps the meat moist and infuses it with rich flavor. Mama Lou always said basting was the secret to a tender turkey.
- Check the internal temperature by inserting a meat thermometer into the thickest part of the thigh, not touching the bone. It should read 165°F (74°C) when fully cooked.
- Once done, remove the turkey from the oven and tent it with foil. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute, giving you moist, flavorful slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
