Ingredients

Scale

For the Turkey:

1 whole turkey (12–14 lbs), thawed if frozen
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 lemon, halved
1 onion, quartered
4 garlic cloves, crushed
1 bunch fresh thyme
1 bunch fresh rosemary

For the Garlic Herb Butter:

1 cup (2 sticks) unsalted butter, softened
6 cloves garlic, finely minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Zest of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Thaw the Turkey (if frozen)

Plan ahead: A 12–14 lb turkey will need 3–4 days to thaw in the fridge. Don’t rush this step!

Step 2: Prepare Garlic Herb Butter

In a mixing bowl, combine the softened butter, minced garlic, chopped herbs, lemon zest, salt, and pepper. Mix until well combined. Set aside.

Step 3: Clean and Dry the Turkey

Remove the giblets and neck from the cavity. Pat the turkey completely dry with paper towels. This helps the skin get crisp.

Step 4: Season the Inside

Stuff the cavity with halved lemon, onion quarters, garlic cloves, and a few sprigs of fresh rosemary and thyme.

Step 5: Apply Garlic Herb Butter

Gently separate the skin from the meat over the breasts using your fingers. Push spoonfuls of garlic herb butter under the skin and spread it as evenly as possible. Rub the remaining butter all over the outside of the turkey, including the legs and wings.

Step 6: Tie the Legs and Position

Tie the turkey legs together with kitchen twine. Tuck the wing tips under the body. Place the turkey breast-side up on a rack in the roasting pan.

Step 7: Roast the Turkey

Preheat your oven to 325°F. Roast uncovered until the internal temperature reaches 165°F in the thickest part of the thigh (about 15 minutes per pound). Baste with pan juices every 30 minutes.

Step 8: Let it Rest

Once out of the oven, tent the turkey with foil and let it rest for 20–30 minutes before carving. This allows juices to redistribute, keeping the meat moist.