Garlic Herb Butter Roasted Turkey Flavorful Delight

Ingredients

• 1 whole turkey (12-14 pounds), thawed
• 1 cup unsalted butter, softened
• 10 cloves garlic, minced
• 1 whole lemon, zested and juiced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• to taste salt and freshly ground black pepper
• 2 cups low-sodium chicken broth
• as needed fresh herbs for garnishing (rosemary, sage, thyme)

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, chopped rosemary, sage, thyme, salt, and pepper. Mix well to create a smooth herb butter.
3. Remove the turkey from its packaging and discard any giblets. Pat the turkey dry with paper towels. Use a spoon or your hands to gently loosen the skin over the turkey breast, being careful not to tear it.
4. Take about 2/3 of the herb butter and rub it generously under the skin of the turkey, ensuring to coat both breasts. Then, spread the remaining herb butter over the outside of the turkey, covering it evenly.
5. Season the turkey cavity with salt and pepper. Optionally, you can place leftover herb sprigs inside the cavity for added flavor.
6. Place the turkey on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist during roasting.
7. Place the turkey in the preheated oven and roast for approximately 13-15 minutes per pound. Use a meat thermometer to check that the internal temperature of the breast reaches 165°F (75°C) and the thigh reaches 175°F (80°C).
8. Every 30 minutes, baste the turkey with the pan juices to keep it moist and flavorful. If the skin starts to darken too much, tent the turkey with aluminum foil.
9. Once done, remove the turkey from the oven and let it rest for at least 25-30 minutes before carving. This allows the juices to redistribute within the meat.
10. Carve the turkey and arrange on a platter. Drizzle some of the pan juices over the meat and garnish with fresh herbs.