Ingredients:

  • 1 whole Turkey (12–14 lbs), fresh or fully thawed
  • 2 tbsp Kosher salt
  • 1 tbsp coarsely ground black pepper
  • 1 cup unsalted butter, softened
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp fresh sage, minced
  • 2 tbsp fresh thyme, minced
  • 4 cloves garlic, minced
  • 1 large yellow onion, quartered
  • 1 medium lemon, halved
  • 3 stalks fresh celery, roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 cups chicken or turkey stock

Instructions:

  1. Remove the turkey from the refrigerator 45 minutes before roasting. Remove giblets and neck. Pat the turkey extremely dry inside and out using paper towels. Season the internal cavity generously with salt and pepper.
  2. In a small bowl, mix softened butter, minced garlic, rosemary, sage, and thyme. Loosen the skin over the breast and legs with your fingers. Spread half of the herb butter directly onto the meat under the skin, and rub the remaining half over the exterior.
  3. Stuff the cavity with the onion, lemon, celery, and carrots. Truss the legs with kitchen twine if desired.
  4. Preheat oven to 325°F (165°C). Pour the stock into the bottom of a roasting pan. Place the turkey breast-side up on a V-rack inside the pan.
  5. Roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C), approximately 3 hours for a 12lb bird.
  6. Transfer the turkey to a carving board and tent loosely with foil. Allow the bird to rest for 30 to 45 minutes to let juices redistribute before carving.