Herb Butter Roast Turkey

Ingredients

• 1 whole turkey (14–16 lbs), thawed if frozen
• 1 cup (2 sticks) unsalted butter, softened
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh sage, finely chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 lemon, halved
• 1 orange, halved
• 1 head garlic, halved crosswise
• 4 sprigs rosemary (for cavity)
• 2 cups chicken or turkey broth
• Roasting rack & pan

Instructions

1. 1

   Prep the Turkey (Day Before)

   Remove turkey from packaging, discard giblets. Pat completely dry inside and out. Place uncovered on a rack in the fridge overnight — this dries the skin for ultimate crispiness.

2. 2

   Make the Herb Butter

   Mix softened butter with minced garlic, chopped rosemary, thyme, sage, salt, and pepper until well combined. This is the flavor bomb of your Thanksgiving.

3. 3

   Butter Under the Skin

   Preheat oven to 325°F. Carefully slide your fingers under the breast skin, loosening without tearing. Push herb butter under the skin over the breasts and thighs. Rub remaining butter all over the outside.

4. 4

   Stuff the Cavity

   Place lemon halves, orange halves, garlic head, and rosemary sprigs inside the cavity. Truss the legs with kitchen twine.

5. 5

   Roast Low and Slow

   Place turkey breast-side up on a rack in a roasting pan. Pour broth into the pan. Roast at 325°F, basting every 45 minutes, until a thermometer in the thickest part of the thigh reads 165°F — about 3–3.5 hours for a 14 lb bird.

6. 6

   Rest Before Carving

   Transfer turkey to a cutting board and tent loosely with foil. Rest 30–45 minutes — this is non-negotiable for juicy meat. Use the drippings to make gravy while it rests. Carve and serve with joy.