STEP 1: THAW THE TURKEY

If using a frozen turkey, allow ample time for thawing. The general rule is to plan for about 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey. Once thawed, remove the giblets and neck from the cavity, rinse the turkey under cold water, and pat it dry with paper towels.

STEP 2: PREPARE THE BUTTER MIXTURE

In a medium bowl, mix the softened butter with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. This flavorful butter will serve as the seasoning rub for your turkey.

STEP 3: SEASON THE TURKEY

Using your fingers, gently loosen the skin of the turkey by sliding them between the skin and the meat. Be careful not to tear the skin. Take about half of the seasoned butter mixture and spread it evenly under the skin, focusing on the breast and thighs. Rub the remaining butter mixture all over the outside of the turkey, ensuring it’s well-coated.

STEP 4: PREHEAT THE OVEN

Preheat your oven to 325°F (165°C). This moderate temperature will ensure even cooking without burning the skin.

STEP 5: ADD AROMATICS (OPTIONAL)

If desired, stuff the cavity of the turkey with the quartered onion, lemon, and fresh herbs. This will add extra flavor to the meat as it cooks and create a delicious aroma in your kitchen.

STEP 6: ROAST THE TURKEY

Place the turkey on a rack in a roasting pan, breast side up. Pour the chicken broth into the bottom of the pan to keep the turkey moist during roasting. This will also help create a delicious base for gravy.

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Roast the turkey, allowing about 13-15 minutes per pound. Baste the turkey with the pan juices every 30 minutes for added moisture and flavor.

STEP 7: CHECK FOR DONENESS

The turkey is done when it reaches an internal temperature of 165°F (75°C) in the thigh. If the skin starts to brown too much, you can tent the turkey with aluminum foil to prevent burning. Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist turkey.

STEP 8: CARVE AND SERVE

After resting, carve the turkey using a sharp knife. Start by removing the legs and thighs, then slice the breast meat. Serve on a platter alongside your favorite Thanksgiving sides, and enjoy the fruits of your labor!