STEP 1: PREPARE THE TURKEY

Begin by thawing your turkey if it’s frozen. 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: MAKE THE GARLIC BUTTER

In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, and a generous pinch of salt and pepper. Mix well until all ingredients are thoroughly combined. This fragrant mixture will serve as your turkey rub, infusing the meat with flavor.

STEP 3: SEASON THE TURKEY

Carefully loosen the skin of the turkey by sliding your fingers between the skin and the meat, being careful not to tear the skin. Take about half of the garlic butter mixture and spread it evenly under the skin of the turkey, covering the breast and thighs. Rub the remaining mixture all over the outside of the turkey, ensuring it is well-coated.

STEP 4: STUFF THE TURKEY (OPTIONAL)

If you’d like to stuff your turkey, place the quartered lemon, onion, and any additional herbs into the cavity. This adds extra flavor and moisture during cooking. Make sure not to overstuff, as the stuffing needs room to expand and cook evenly.

STEP 5: PREHEAT THE OVEN

Preheat your oven to 325°F (165°C). This moderate temperature allows the turkey to cook evenly without burning the skin.

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 help keep the turkey moist during cooking. This also creates a delicious base for gravy.

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Roast the turkey, basting every 30 minutes with the pan juices. Cooking times will vary based on the size of your turkey, but generally, allow about 13-15 minutes per pound.

STEP 7: CHECK FOR DONENESS

The turkey is done when the internal temperature reaches 165°F (75°C) in the thigh. If the skin starts to brown too much, cover the turkey loosely with foil to prevent burning. Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. Resting 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 with your favorite Thanksgiving sides and enjoy the flavorful results of your hard work!