STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 325°F (165°C). This moderate temperature will ensure your turkey cooks evenly and becomes beautifully golden without drying out.

STEP 2: PREPARE THE GARLIC AND ROSEMARY BUTTER

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme (if using), lemon zest, salt, and black pepper. Mix everything together thoroughly until the butter is evenly seasoned. This flavorful butter will be the key to keeping your turkey moist while imparting rich, aromatic flavors.

STEP 3: PREPARE THE TURKEY

Pat the turkey dry with paper towels, both inside and out. Removing excess moisture will help the skin become crisp during roasting. Once dry, season the turkey generously with salt and pepper, both inside the cavity and on the outside. Place the onion halves, lemon halves, and fresh rosemary sprigs inside the turkey cavity. This will infuse the meat with even more flavor while roasting.

STEP 4: BUTTER THE TURKEY

Gently loosen the skin from the turkey breast by carefully slipping your fingers between the skin and the meat. Be careful not to tear the skin. Take about half of the garlic and rosemary butter and spread it under the skin of the turkey breast, ensuring it’s evenly distributed. Then, rub the remaining butter all over the outside of the turkey, making sure to coat every inch for a golden, crispy skin.

STEP 5: TRUSS THE TURKEY (OPTIONAL)

If you prefer a more polished presentation, you can truss the turkey by tying the legs together with kitchen twine. This will help the turkey cook evenly and hold its shape during roasting. However, if you’re short on time or don’t mind a less formal look, feel free to skip this step.

STEP 6: ROAST THE TURKEY

Place the turkey on a roasting rack set inside a large roasting pan. This will allow air to circulate around the turkey, ensuring even cooking. Pour the white wine or chicken broth into the bottom of the pan. This liquid will help keep the turkey moist while also providing a base for basting.

Roast the turkey in the preheated oven, basting every 45 minutes with the pan juices to keep the turkey moist and flavorful. The turkey should roast for approximately 3 hours (or about 13 minutes per pound), or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C). If the skin begins to brown too quickly, loosely tent the turkey with aluminum foil to prevent over-browning.

STEP 7: REST AND CARVE

Once the turkey reaches the desired internal temperature, remove it from the oven and let it rest for at least 20-30 minutes. This rest period allows the juices to redistribute throughout the meat, ensuring it remains juicy and tender. After resting, carve the turkey and serve with your favorite sides.