Ingredients:

  • 12 lb whole turkey, thawed completely
  • 3 tbsp coarse kosher salt
  • 1 tbsp black pepper
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp salt
  • 1 large yellow onion, quartered
  • 3 large carrots, cut into chunks
  • 3 stalks celery, cut into chunks
  • 1 lemon, halved
  • 1 head garlic, halved crosswise

Instructions:

  1. Pat the turkey completely dry with paper towels to ensure a crisp skin.
  2. Season the cavity and the skin generously with kosher salt and black pepper.
  3. Allow the bird to sit at room temperature for 45 minutes to ensure even cooking.
  4. In a small mixing bowl, combine the softened butter, minced garlic, and chopped rosemary, sage, and thyme.
  5. Gently loosen the skin over the breast meat using your fingers and slide approximately half of the compound butter underneath, spreading it evenly.
  6. Rub the remaining compound butter over the outside of the skin.
  7. Place the quartered onion, carrots, celery, lemon, and halved head of garlic in the bottom of the roasting pan to create a natural rack.
  8. Place the turkey on top of the vegetables in the roasting pan.
  9. Preheat oven to 425°F (218°C) and roast for 20 minutes to sear the skin.
  10. Lower the oven temperature to 325°F (163°C) and continue roasting until the thickest part of the breast reaches an internal temperature of 160°F (71°C).
  11. Remove the turkey from the oven and let it rest for 45 minutes before carving to allow carry-over cooking and juice redistribution.