Whole Herb – Roasted Turkey Recipe

Thaw the Turkey

If your turkey is frozen, ensure it is completely thawed in the refrigerator for several days before cooking.

Preheat the Oven

Preheat your oven to 325°F (165°C).

Prepare the Turkey

Remove the turkey from its packaging and pat it dry with paper towels. Remove the giblets and neck from the cavity.

Make the Herb Butter

In a bowl, combine 1 cup of softened unsalted butter with 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, 2 tablespoons of chopped sage, minced garlic, and lemon zest. Mix well until all ingredients are combined.

Season the Turkey

Rub the turkey all over with kosher salt and black pepper, both inside and outside.

Apply the Herb Butter

Carefully loosen the skin of the turkey and spread half of the herb butter mixture under the skin. Rub the remaining butter all over the outside of the turkey.

Prepare the Roasting Pan

In a large roasting pan, place the chopped carrots, quartered onion, and celery chunks. Pour in the chicken broth.

Roast the Turkey

Place the turkey on top of the vegetables in the roasting pan. Roast in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C).

Baste the Turkey

Baste the turkey with the pan juices every 30 minutes for a golden, crispy skin.

Rest the Turkey

Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.