Remove the giblets and neck from inside the turkey (if included). Pat the turkey dry with paper towels.
If you’re brining (which I highly recommend for juiciness), follow your brining recipe 12–24 hours ahead. If not, proceed with the next steps!
Make the Herb Butter (Optional):
In a small bowl, mix together the softened butter, chopped herbs, garlic, lemon zest, salt, and pepper. If you want your turkey to have that next-level butter bath, use your fingers to gently loosen the skin on the turkey breast and rub the butter underneath. Then, rub the rest all over the turkey’s exterior. It’s butter heaven!
Season the Turkey:
Rub the entire turkey (outside and inside) with olive oil or softened butter. Sprinkle generously with salt and pepper. Stuff the cavity with the onion, lemon, garlic, and herbs.
Truss and Tuck:
If you want to look fancy, use kitchen twine to truss the legs together and tuck the wing tips underneath the turkey. This helps it cook more evenly, but if you skip it, no biggie.
Prepare the Roasting Pan:
Pour the chicken broth into the bottom of a large roasting pan. This helps keep the turkey moist and prevents the pan from burning. If you like crispy skin (and who doesn’t?), make sure the turkey is elevated using a roasting rack.
Roast the Turkey:
Preheat your oven to 325°F (165°C). Place the turkey breast-side up on the rack.
Roast for 13–15 minutes per pound (for a 10–12 lb turkey, about 3–3.5 hours). For the first 2 hours, you can tent the turkey with aluminum foil to prevent over-browning, then remove it for the last hour for that golden skin.
Check for Doneness:
Insert a meat thermometer into the thickest part of the thigh (not touching the bone). The internal temperature should reach 165°F (74°C). If you’re roasting a stuffed turkey, the stuffing should also reach 165°F (74°C).
Rest the Turkey:
Once the turkey is cooked, remove it from the oven and let it rest, uncovered, for 20–30 minutes before carving. This allows the juices to redistribute, making your turkey extra juicy.
Carve and Serve:
Carve your turkey and serve with gravy, cranberry sauce, mashed potatoes, and all the festive sides!
