STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 325°F (165°C). This moderate temperature will ensure that the turkey cooks evenly, allowing the meat to become tender while creating a beautifully golden, crispy skin.

STEP 2: MAKE THE HERB BUTTER

In a medium bowl, combine the softened butter, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper. Use a spatula or spoon to mix everything together until it’s well combined. This rich, fragrant herb butter will be the key to your turkey’s delicious flavor and juiciness.

STEP 3: PREPARE THE TURKEY

Take the thawed turkey and remove the giblets from the cavity. Pat the turkey dry with paper towels, both inside and out. This step is important for achieving a crispy skin, so make sure to remove any excess moisture. Once dry, season the turkey generously with salt and pepper, both inside the cavity and on the skin.

STEP 4: BUTTER THE TURKEY

Gently loosen the skin from the turkey breast by sliding your fingers between the skin and the meat. Be careful not to tear the skin, but make sure you loosen it enough to create a pocket for the herb butter. Take about half of the herb butter and carefully spread it under the skin, directly onto the breast meat. This helps infuse the turkey with the rich, flavorful butter as it roasts.

Next, rub the remaining herb butter all over the outside of the turkey. Make sure to coat the turkey evenly, covering the skin completely. You can also use your fingers to rub the butter onto the turkey legs and wings for even distribution. This will create a golden, crispy skin that’s packed with flavor.

STEP 5: STUFF THE TURKEY

Stuff the turkey cavity with the halved onion, halved lemon, and fresh herb sprigs. These aromatics will infuse the meat with additional flavor as the turkey roasts. You can also add a few more sprigs of fresh rosemary, thyme, and sage inside the cavity for extra herbal fragrance.

STEP 6: TRUSS THE TURKEY (OPTIONAL)

If you prefer a neat and compact roast, you can truss the turkey by tying the legs together with kitchen twine. This helps the turkey retain its shape and ensures more even cooking. However, if you’re short on time or prefer a less formal look, feel free to skip this step.

STEP 7: ROAST THE TURKEY

Place the turkey on a roasting rack set inside a large roasting pan. The rack will help air circulate around the bird, ensuring even cooking. Drizzle a little olive oil over the skin of the turkey to promote crispiness as it roasts.

Pour the chicken broth or white wine into the bottom of the roasting pan. This liquid will help keep the turkey moist while roasting, as well as create delicious pan drippings for making gravy later.

Roast the turkey in the preheated oven, basting every 45 minutes with the pan juices to keep it moist. The turkey should roast for about 3.5 hours (or approximately 13 minutes per pound), or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C). If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil to prevent over-browning.

STEP 8: REST AND CARVE

Once the turkey reaches the desired internal temperature, remove it from the oven and let it rest for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is juicy and tender. After the turkey has rested, carve the bird, starting with the legs and thighs, then the breast meat.