Garlic Herb Butter Roasted Turkey Savory and Juicy

Ingredients

• 1 whole turkey (about 12-14 lbs), thawed
• 1 cup unsalted butter, softened
• 1 head garlic, cloves peeled and minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon lemon zest
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 cups low-sodium chicken broth
• to taste fresh herbs (rosemary, thyme, sage) for stuffing the turkey

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and black pepper. Mix well until all ingredients are fully incorporated.
3. Pat the turkey dry with paper towels. Carefully loosen the skin from the turkey breast and legs using your fingers. Take a portion of the herb butter mixture and gently rub it under the skin. Use the remaining butter to rub all over the exterior of the turkey.
4. Place fresh herbs inside the cavity of the turkey for added flavor. If desired, you can also add lemon halves or onion quarters for extra aroma.
5. 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.
6. Cover the turkey loosely with aluminum foil to prevent excessive browning. Roast in the preheated oven for about 2.5 to 3.5 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thighs. Remove the foil in the last hour of cooking for golden-brown skin.
7. Every 30 minutes, baste the turkey with the pan juices to keep it moist and flavorful.
8. Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.
9. Carve the turkey and serve it alongside your favorite sides.