Herb Butter Roast Turkey

• 1 (12–14 lb) turkey, fully thawed, neck and giblets removed
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/2 cup butter, softened
• 2 tbsp chopped fresh herbs (sage, thyme, rosemary) or 2 tsp dried
• 3 cloves garlic, minced
• 1 onion, quartered
• 1 lemon, halved
• 2 cups chicken broth

1. 1Thaw the turkey in the fridge for 3–4 days (about 24 hours per 4–5 lb). Take it out of the fridge 1 hour before roasting.
2. 2Heat the oven to 325°F. Pat the turkey very dry, inside and out, and set it on a rack in a roasting pan.
3. 3Mix the butter, herbs and garlic. Gently loosen the skin over the breast with your fingers and spread most of the butter underneath; rub the rest over the outside. Season all over with salt and pepper.
4. 4Put the onion and lemon inside the cavity. Tuck the wing tips under and pour the broth into the pan.
5. 5Roast about 13 minutes per pound (2 1/2–3 1/2 hours), until a thermometer in the thickest part of the thigh reads 165°F. If the skin browns too fast, tent the breast with foil.
6. 6Rest at least 30 minutes, loosely covered, before carving. Save the pan juices for gravy.

Tap a step to mark it done.