Ingredients
Equipment
Method
Prepare the Herb Butter
- In a small bowl, stir together the softened butter, kosher salt, ground pepper, minced shallot, lemon zest, olive oil, and fresh thyme leaves until well combined.
Temper the Turkey
- Remove the turkey from the refrigerator approximately 90 minutes before you plan to roast it. Allowing it to come to room temperature promotes even cooking. While it rests, remove the neck and giblet bag from the turkey cavity and pat the entire bird thoroughly dry with paper towels – this is crucial for achieving crispy skin.
Preheat the Oven
- Set your oven to 325°F (160°C). Ensure your oven rack is in the lower-middle position.
Prepare the Roasting Pan
- Pour the chicken or vegetable broth into the bottom of your roasting pan. Add 4 pieces of the chopped yellow onion, the chopped celery, chopped carrots, and 2 pieces of the lemon.
Season and Stuff the Cavity
- Lightly season the inside cavity of the turkey with salt and pepper. Then, stuff it with the remaining onion pieces, the other 2 lemon pieces, and the handfuls of fresh thyme and parsley. These aromatics infuse the turkey from the inside out.
Truss and Position
- Ensure the turkey is patted dry one last time. Tie the legs together snugly with kitchen twine. Place the prepared turkey breast-side up in the roasting pan on top of the vegetables and broth.
Apply the Herb Butter
- Gently use your fingers to spread the prepared herb butter evenly all over the outside of the turkey, getting under the skin where possible for maximum flavor infusion. If the butter is too firm, briefly microwave it for 20-30 seconds until spreadable, or use a basting brush.
Baste During Roasting
- Approximately 3-4 times during the cooking process, carefully spoon or baste the pan juices over the turkey. This adds moisture and helps create a beautiful glaze.
Manage Browning
- About halfway through the estimated cooking time, check the color of the turkey skin. If it's browning too quickly, loosely tent the breast area with aluminum foil to prevent overcooking and burning.
Roast to Perfection & Rest
- Continue roasting until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). A general guideline is 13-15 minutes per pound for a 12-14lb bird, but always rely on your thermometer. Once done, remove the turkey from the oven and let it rest, loosely tented with foil, for at least 20 minutes before carving. This resting period is vital for a juicy bird.
Nutrition
Notes
Make-Ahead Herb Butter: The herb butter can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Let it soften slightly before using.
Leftovers: Store leftover cooked turkey tightly wrapped or in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat slices gently in the oven (covered with foil and a splash of broth) at a low temperature (around 300°F / 150°C) until warmed through to maintain moisture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.