Ingredients:

  • 13 lb whole turkey
  • 2 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 cup unsalted European style butter, softened
  • 3 tbsp fresh rosemary, minced
  • 3 tbsp fresh sage, minced
  • 2 tbsp fresh thyme, minced
  • 4 cloves garlic, microplaned into a paste
  • 1 tbsp lemon zest
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 2 lemons, halved
  • 1 bunch fresh poultry herbs
  • 2 cups low sodium turkey stock

Instructions:

  1. Dry the turkey thoroughly. Use paper towels to pat down every inch of the skin, including inside the cavity. Note: Moisture on the skin creates steam, which prevents browning.
  2. Mix the softened butter, minced rosemary, sage, thyme, microplaned garlic, lemon zest, salt, and pepper. This creates your herb infused compound butter.
  3. Stuff the cavity with the quartered onion, halved garlic head, lemon halves, and the whole bunch of poultry herbs. Note: Don't pack it too tight; air needs to move to cook safely.
  4. Gently loosen the skin over the breast meat with your fingers. Spread about half of the herb butter directly onto the meat under the skin. Note: This bastes the meat directly as the fat melts.
  5. Rub the remaining butter all over the outside of the turkey. Be generous on the wings and legs.
  6. Place the turkey on the roasting rack. Pour the 2 cups of turkey stock into the bottom of the pan. Note: This prevents the dripping fat from smoking and burning.
  7. Roast at 325°F for about 3 hours. Cook until the thermometer reads 165°F in the thigh. Note: If the skin gets too dark too fast, tent it loosely with foil.
  8. Transfer the turkey to a carving board. Let it rest for at least 30 minutes before cutting. Listen for the crackle of the skin as it settles.