Roast Turkey

Instructions

1. Prepare the turkey
   Remove the turkey from the refrigerator 1 hour before roasting to bring to room temperature. Preheat oven to 325°F (165°C). Remove giblets and neck from the turkey cavity and pat the turkey dry with paper towels inside and out.
2. Make herb butter
   In a small bowl, combine softened butter with minced garlic, chopped rosemary, thyme, sage, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix thoroughly until all herbs are evenly distributed throughout the butter.
3. Season the turkey
   Carefully loosen the skin over the turkey breast and thighs by gently sliding your fingers between the skin and meat. Spread about two-thirds of the herb butter mixture under the skin, covering the breast meat and thighs. Rub the remaining butter mixture all over the outside of the turkey. Season the cavity with the remaining salt and pepper.
4. Stuff and truss
   Place the quartered lemon, half of the onion, and a few pieces of carrot and celery inside the cavity of the turkey. Tuck the wing tips under the body and tie the legs together with kitchen twine to help the turkey cook evenly.
5. Prepare the roasting pan
   Scatter the remaining onion, carrots, and celery in the bottom of a large roasting pan. Place the turkey, breast side up, on top of the vegetables. Pour chicken broth into the pan. Brush the turkey with olive oil.
6. Roast the turkey
   Place the turkey in the preheated oven and roast for about 13-15 minutes per pound (about 3-3.5 hours for a 12-14 pound turkey). Baste the turkey with pan juices every 45 minutes. If the turkey is browning too quickly, cover loosely with aluminum foil.
7. Check for doneness
   The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and juices run clear. The breast should register 160°F (71°C) as it will continue cooking while resting.
8. Rest and serve
   Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 30 minutes before carving to allow the juices to redistribute. Reserve the pan drippings for gravy if desired. Carve the turkey and serve warm.