Ingredients
- 1 whole turkey (12-14 lb), thawed and patted very dry
- 1 cup (2 sticks) unsalted butter, softened
- 6 cloves garlic, minced
- 1/4 cup mixed fresh herbs (thyme, rosemary, sage), chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 lemon, halved
- 1 onion, quartered
- 4 cups chicken broth, for the roasting pan
- Kitchen twine
Instructions
- Heat the oven. Position a rack in the lower third and preheat to 325°F (165°C). Pour the broth into a large roasting pan fitted with a rack.
- Make the herb butter. Mash the softened butter with the garlic, chopped herbs, salt, and pepper until evenly green-flecked.
- Butter under the skin. Gently loosen the skin over the breast and thighs with your fingers. Push two-thirds of the herb butter under the skin, spreading it evenly; rub the rest all over the outside of the bird.
- Prep the cavity. Stuff the cavity with the lemon halves and onion quarters. Tuck the wing tips under and tie the legs together with twine.
- Roast low and slow. Roast about 13 minutes per pound (roughly 3-3.5 hours for a 14-lb bird), basting with pan juices every hour. Tent loosely with foil if the breast browns too fast.
- Temp, rest, carve. The turkey is done when a thermometer reads 165°F (74°C) in the thickest part of the breast. Rest 45 minutes before carving — non-negotiable for juicy slices.
🦃 Turkey triumphs
A thermometer is the entire recipe — time estimates lie, temperature doesn't. Resting redistributes the juices; slice early and they end up on the cutting board. For extra insurance, dry-brine with salt 24 hours ahead. Save the carcass: it makes the best soup stock you'll ever taste.
Common questions
How long per pound for roast turkey?
At 325°F, plan about 13 minutes per pound for an unstuffed bird. A 14-pounder takes roughly 3 to 3.5 hours — but always verify with a thermometer.
Should I stuff the turkey?
Bake stuffing separately for food safety and better texture. A stuffed bird takes longer and the center must still hit 165°F.
Do I really need to baste?
Basting helps browning and adds flavor, but the herb butter under the skin does most of the work. If you'd rather not open the oven, skip it — the turkey will still be juicy.
What do I do with leftovers?
Refrigerate within 2 hours and use within 4 days. Leftover turkey is elite in soups, pot pies, and next-day sandwiches.
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