Herb Butter Roast Turkey with Lemon

Steps

1. Step 1

   Pat the turkey completely dry inside and out with paper towels. In a small bowl, mix the kosher salt with black pepper. Sprinkle the salt mixture evenly over the entire bird, including the cavity and under the wings. Place the turkey on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, for at least 12 hours and up to 24 hours. This dry brine dries the skin and seasons the meat deeply.

   • 1whole turkey (12-14 lb), giblets removed
   • ⅓ cupkosher salt
   • 1 tspblack pepper

2. Step 2

   Remove the turkey from the refrigerator 1 hour before roasting. In a bowl, mash the softened butter with the chopped thyme, rosemary, sage, garlic, lemon zest, and black pepper until a smooth paste forms. Set aside.

   • 1whole turkey (12-14 lb), giblets removed
   • ¾ cupunsalted butter, softened
   • 2 tbspfresh thyme leaves, chopped
   • 1 tbspfresh rosemary, finely chopped
   • 1 tbspfresh sage leaves, finely chopped
   • 4 clovesgarlic, minced
   • 1 tbsplemon zest
   • 1 tspblack pepper

3. Step 3

   Preheat the oven to 425°F with a rack in the lower third. Pat the turkey skin dry again if any moisture has beaded. Starting at the neck, gently slide your fingers under the breast skin to loosen it from the meat, being careful not to tear the skin. Push two-thirds of the herb butter under the skin, spreading it evenly over the breasts and thighs. Rub the remaining butter all over the outside of the bird.

   • 1whole turkey (12-14 lb), giblets removed
   • ¾ cupunsalted butter, softened

4. Step 4

   Stuff the cavity with the lemon halves, quartered onion, and thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a V-rack in a large roasting pan. Pour the chicken broth into the bottom of the pan.

   • 1lemon, halved
   • 1yellow onion, quartered
   • 4 sprigsfresh thyme
   • 1whole turkey (12-14 lb), giblets removed
   • 1 cuplow-sodium chicken broth

5. Step 5

   Roast at 425°F for 30 minutes, until the skin is lightly golden. Reduce the oven temperature to 325°F and continue roasting, basting every 30 minutes with the pan drippings only (not additional butter). If the breast browns too quickly, tent it loosely with foil. Total roasting time will be about 2 hours 45 minutes to 3 hours 15 minutes more, until the thickest part of the thigh registers 175°F and the breast registers 165°F on an instant-read thermometer.

   • ¾ cupunsalted butter, softened

6. Step 6

   Transfer the turkey to a carving board and let it rest, loosely tented with foil, for 30 to 40 minutes. This allows the juices to redistribute; carving too soon will leave the meat dry. Reserve the pan drippings for gravy if desired.

   • 1whole turkey (12-14 lb), giblets removed

7. Step 7

   To carve, remove the twine and discard the cavity aromatics. Carve the breast against the grain into ½-inch slices, then separate the legs and thighs. Serve warm, with the pan juices spooned over the sliced meat. Leftover turkey can be refrigerated for up to 4 days.

   • 1whole turkey (12-14 lb), giblets removed