Ingredients:

  • 1 (12-14 pound) turkey, thawed completely (5.5-6.4 kg)
  • 1/4 cup (60 ml) olive oil
  • 1 teaspoon kosher salt (5 ml)
  • 1/2 teaspoon freshly ground black pepper (2.5 ml)
  • 1 cup (2 sticks or 227g) unsalted butter, softened
  • 1/4 cup (15g) finely chopped fresh sage
  • 1/4 cup (15g) finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest (5 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon freshly ground black pepper (1.25 ml)
  • 1 large yellow onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups (946ml) chicken broth

Instructions:

  1. Prepare the Herb Butter: Combine softened butter, sage, rosemary, garlic, lemon zest, salt, and pepper in a small bowl. Mix well until evenly distributed.
  2. Prep the Turkey: Remove giblets and neck from turkey cavity. Pat turkey dry with paper towels. Loosen the skin over the breast by gently running your fingers underneath.
  3. Butter the Turkey: Rub half of the herb butter under the skin of the turkey breast, spreading evenly. Rub the remaining herb butter all over the outside of the turkey. Season with salt and pepper.
  4. Prepare the Roasting Pan: Place onion, carrots, and celery in the bottom of the roasting pan. Pour in chicken broth.
  5. Roast the Turkey: Place the turkey on the rack in the roasting pan. Roast in a preheated oven at 325°F (163°C) for 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 45 minutes.
  6. Rest the Turkey: Remove turkey from oven and let it rest for at least 30 minutes before carving.