Ingredients:

  • 1 (12-14 pound) turkey, thawed
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups chicken broth
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Thaw the turkey completely. Remove giblets and neck. Pat dry thoroughly with paper towels – a dry bird browns best!
  2. Combine all herb butter ingredients in a bowl and mix well.
  3. Place the onion, carrots, and celery in the bottom of the roasting pan. Add chicken broth.
  4. Rub the turkey inside and out with salt and pepper.
  5. Gently loosen the skin on the breast. Spread half of the herb butter under the skin. Rub the remaining herb butter over the outside of the turkey.
  6. Tie the legs together with kitchen twine (optional).
  7. Preheat oven to 325°F (160°C). Place the turkey on the rack in the roasting pan. Roast for 2-5 hours, depending on size. Baste with pan juices every 30-45 minutes. If the skin starts to brown too quickly, tent with aluminum foil.
  8. Insert a meat thermometer into the thickest part of the thigh, without touching the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
  9. Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a juicier bird. Loosely tent with foil while resting.
  10. Carve the turkey and serve with your favourite sides.