Ingredients:

  • 1 whole turkey (12-14 pounds, 5.4-6.4 kg)
  • 1 cup (226 g) unsalted butter, softened
  • 1 tablespoon (15 g) kosher salt
  • 1 tablespoon (15 g) fresh ground black pepper
  • 2 tablespoons (30 g) fresh rosemary, chopped
  • 2 tablespoons (30 g) fresh thyme, chopped
  • 1 tablespoon (15 g) fresh sage, chopped
  • Zest of 1 large lemon
  • 1 large onion, quartered
  • 1 lemon, halved
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 cup (200 g) kosher salt (for brine)
  • 1 cup (200 g) brown sugar (for brine)
  • 1 gallon (3.78 L) water (for brine)
  • Additional herbs, such as thyme and rosemary (for brine)

Instructions:

  1. Prepare brine: Dissolve salt and sugar in water, add herbs. Submerge turkey in brine for at least 12 hours in refrigerator.
  2. Preheat oven to 325°F (163°C). Remove turkey from brine (if used), rinse and pat dry. Season turkey with salt and pepper inside and out.
  3. In a bowl, combine softened butter with herbs and lemon zest. Carefully loosen turkey skin and spread butter mixture under the skin.
  4. Stuff the cavity with onion and lemon halves.
  5. Place turkey on a roasting rack in a pan. Pour chicken broth into pan, place turkey in oven. Roast for approximately 3 to 4 hours or until internal temperature reaches 165°F (74°C) in the thickest part.
  6. Baste turkey every 30-45 minutes with pan juices for moisture.
  7. Once done, remove from oven and tent with aluminum foil. Let the turkey rest for 20-30 minutes before carving.