Lemon Herb Roasted Turkey

Instructions

1. Prepare the turkey
   Preheat the oven to 325°F (165°C). Remove the turkey from the refrigerator and allow it to sit at room temperature for 1 hour. Remove giblets and neck from the cavity, then pat the turkey dry with paper towels inside and out.
2. Make the herb butter
   In a medium bowl, combine the softened butter with chopped rosemary, thyme, sage, minced garlic, lemon zest, 1 teaspoon salt, and 1 teaspoon pepper. Mix until well combined to create a fragrant herb butter.
3. Season the turkey
   Carefully separate the skin from the breast meat using your fingers, being careful not to tear the skin. Spread about two-thirds of the herb butter mixture under the skin, covering the breast meat. Rub the outside of the turkey with olive oil, then sprinkle the remaining salt and pepper all over the exterior. Stuff the cavity with quartered lemons and onions.
4. Prepare for roasting
   Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth and lemon juice into the bottom of the pan. Tie the legs together with kitchen twine and tuck the wing tips under the body.
5. Roast the turkey
   Roast the turkey in the preheated oven for about 15 minutes per pound (3 to 3.5 hours for a 12-14 pound turkey), or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the turkey with pan juices every 45 minutes. If the turkey browns too quickly, cover loosely with aluminum foil.
6. Rest before carving
   Remove the turkey from the oven and cover loosely with foil. Let it rest for at least 30 minutes before carving to allow the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
7. Make gravy (optional)
   While the turkey rests, strain the pan drippings into a fat separator. In a saucepan over medium heat, make a roux with 3 tablespoons of the separated fat and 3 tablespoons of flour. Cook for 2 minutes, then slowly whisk in 3 cups of the strained drippings. Simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste.
8. Carve and serve
   Carve the turkey by first removing the legs and thighs, then the wings, and finally slicing the breast meat against the grain. Arrange on a serving platter and garnish with fresh herb sprigs and lemon slices. Serve with the warm gravy on the side.