Ingredients
Scale
- 1 whole turkey (12–14 pounds), thawed completely
- 1 cup unsalted butter, softened to room temperature
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 lemon, halved
- 1 large onion, quartered
- 1 cup beef or vegetable broth (halal-certified)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (165°C). Remove the giblets and neck from the turkey cavity.
- Pat the turkey very dry with paper towels. Dry skin is the secret to a crispy exterior.
- In a medium bowl, mix the softened butter, minced garlic, rosemary, thyme, and sage until well combined.
- Gently lift the skin over the turkey breast using your fingers. Spread about half of the herb butter directly onto the meat under the skin.
- Rub the remaining butter all over the outside of the turkey skin. Season the entire bird generously with salt and black pepper.
- Place the lemon halves and onion quarters inside the turkey cavity for extra aroma.
- Tuck the wing tips under the body and tie the legs together with kitchen string.
- Place the turkey on a roasting rack in a large pan. Pour the broth into the bottom of the pan.
- Roast the turkey for about 13 to 15 minutes per pound. Baste the bird with pan juices every 45 minutes.
- The turkey is done when a meat thermometer reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from the oven and let the turkey rest for at least 30 minutes before carving. This keeps the juices inside.
- Cook Time: Not specified