Roast Turkey with Herb Butter

Instructions

1. Prepare the turkey
   Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. Preheat your oven to 325°F (165°C). Remove giblets and neck from the turkey cavity and pat the turkey dry inside and out with paper towels.
2. Make the herb butter
   In a medium bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Season the turkey
   Carefully lift the skin of the turkey breast and thighs, being careful not to tear it. Spread about two-thirds of the herb butter mixture under the skin, covering the breast meat and thighs. Rub the remaining herb butter all over the outside of the turkey. Season the cavity with additional salt and pepper.
4. Stuff and truss
   Place the quartered onions and lemons inside the cavity of the turkey. Tie the legs together with kitchen twine and tuck the wing tips under the body of the turkey to prevent burning.
5. Prepare for roasting
   Place the turkey on a rack in a large roasting pan, breast side up. Pour the chicken broth into the bottom of the roasting pan. Tent the turkey loosely with aluminum foil.
6. Roast the turkey
   Place the turkey in the preheated oven and roast for about 13-15 minutes per pound. For a 12-14 pound turkey, this will take approximately 3 to 3.5 hours. Remove the foil during the last hour of cooking to allow the skin to brown and crisp up.
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 (75°C) and the juices run clear. If the turkey is browning too quickly, cover it again with foil.
8. Rest and serve
   Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20-30 minutes before carving to allow the juices to redistribute. Carve and serve with your favorite sides and gravy made from the pan drippings.