1(10 to 12-pound)fresh turkeythawed if frozen (see FAQ on thawing)
1cupunsalted butterroom temperature (227g)
2teaspoonssalt
1½teaspoonsground black pepper
1onionpeeled and quartered
10 to 12sprigsrosemary
10 to 12sprigsthyme
10 to 12sprigssage
1head garlichalved
4cupschicken broth(960ml)
Instructions
Remove all packaging and place the turkey breast side up in a large roasting pan with a wire rack. If brining your turkey, let the turkey drain well before placing it in the pan. Remove any giblets in the turkey cavity. Pat the turkey dry all over with paper towels. Let sit uncovered at room temperature for 1 hour. (This will help dry out the skin for better browning and take the chill off the turkey.)
After an hour, preheat the oven to 450F.
In a medium mixing bowl, stir together the butter, salt, and black pepper..
Stuff the cavity with the onion, garlic, 8 sprigs of rosemary, and 8 sprigs of sage. Place the remaining herb sprigs in the roasting pan around the turkey.
Rub the butter mixture all over the turkey, making sure to get under the skin on the breast and legs
For better presentation, tie the legs together with kitchen twine. Pour the stock into the roasting pan.
Place the turkey in the oven and roast for 15 minutes. Reduce the oven temperature to 325F. Continue roasting, basting the turkey every 30 minutes with the pan juices, until a meat thermometer inserted into the thickest portion of the thigh registers 165F, about 2½ hours or 10 to 12 minutes per pound of turkey. Add more broth or some water to the roasting pan if it starts to dry out at any point. If the breast area or leg or wing tips start to get too brown anytime during cooking, shield just those area with foil.
Let the turkey rest in the roasting pan for 15 minutes before carving. Strain the drippings in the roasting pan and serve with the turkey or use it to make a delicious, flavorful gravy.
Video
Notes
There is no need to rinse raw turkey. Simply pat the turkey dry of any moisture with a paper towel. Make sure to pat away as much moisture as possible, especially if you thaw a frozen turkey. The more dry your turkey, the crispier the skin will be.
Rubbing the butter mixture underneath the turkey’s skin ensures that flavor will soak into the meat itself instead of just sitting on top of it.
Don’t skip resting the turkey before serving. Resting after cooking a turkey allows the juices to soak back into the meat, so the meat is more moist and tender. If you cut too soon, the juices will end up on the cutting board.
Make sure to use kitchen twine to tie the turkey legs together, as it’s oven-safe. Don’t skip tying the legs together, as it creates a uniform shape that helps the turkey cook evenly and prevents it from drying out due to an exposed cavity.
If you purchase a turkey that says “kosher,” “enhanced,” “basted,” or “self-basted,” you should skip brining the turkey.
A digital thermometer will provide the most accurate results when checking the temperature. Be sure to avoid touching the bone when you insert the thermometer.
Starting the turkey at a higher oven temp essentially “sears” the outside, creating a more crispy golden skin during roasting while also helping to seal in the juices, so the turkey stays juicy during a long cook time. Continuously basting the turkey keeps the outside from getting too dry and also helps with browning, so I definitely wouldn’t skip that step! I use a pastry brush dipped in the pan juices to brush over the bird. No need for a baster if you don’t have one.
The simplicity of the seasoning on this turkey shouldn’t be underestimated! The butter, salt, pepper, and bunches of aromatics create a wonderfully juicy and flavorful turkey. If you’re feeling more adventurous or want to use a favorite spice blend, you can absolutely mix it into the softened butter before seasoning the turkey. Cajun seasoning or a garlicky Greek seasoning are two of my favorites! If I plan to make a gravy with the drippings, I like to slice up an extra onion or a whole lemon and place it in the bottom of the roasting pan before adding the turkey, infusing the pan drippings with even more flavor. Have fun with the flavors!
If you want to make stuffing, I recommend cooking the stuffing and turkey separately so they’ll each cook evenly.