Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh sage, chopped
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 whole turkey (14-16 pounds / 6.35-7.26 kg), thawed
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 lemon, quartered
  • 1 onion, quartered
  • Fresh herbs (rosemary, thyme, and sage) for stuffing the cavity

Instructions:

  1. In a mixing bowl, combine softened butter, minced garlic, chopped herbs, salt, and pepper. Mix until well blended. Chill in the refrigerator for at least 1 hour.
  2. Preheat the oven to 325°F (165°C). Remove the turkey from packaging and pat dry with paper towels. Season the cavity with salt and pepper; stuff with lemon, onion, and fresh herbs.
  3. Carefully loosen the skin from the turkey breast
  4. Place the turkey breast-side up in a roasting pan. Pour chicken broth into the bottom of the pan. Roast for about 3 hours or until the internal temperature reaches 165°F (74°C), basting every 30 minutes.
  5. Remove the turkey from the oven and cover loosely with foil. Let it rest for 30 minutes before carving. Serve and enjoy!