Ingredients:

  • 1 (12-14 pound) whole turkey, thawed if frozen (5.4 - 6.3 kg)
  • 1 cup (226g) unsalted butter, softened (US & Metric)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons chopped fresh rosemary (Or 2 teaspoons dried) (US & Metric)
  • 2 tablespoons chopped fresh thyme (Or 2 teaspoons dried) (US & Metric)
  • 2 cloves garlic, minced
  • 1 lemon, quartered
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cups (473ml) chicken broth, low sodium (US & Metric)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Remove giblets and neck from the turkey; pat dry with paper towels.
  2. Combine softened butter, olive oil, rosemary, thyme, and garlic in a bowl. Mix well to make the herb butter.
  3. Generously season the turkey inside and out with salt and pepper.
  4. Gently loosen the skin over the breast and rub half of the herb butter mixture underneath the skin. Rub the remaining butter mixture all over the outside of the turkey.
  5. Place lemon quarters, onion quarters, carrots, and celery stalks inside the turkey cavity.
  6. Place the roasting rack inside the roaster oven. Add chicken broth to the bottom of the roaster oven.
  7. Carefully place the turkey on the roasting rack in the roaster oven.
  8. Cover the roaster oven and cook at 325°F (163°C). Baste the turkey with pan juices every hour.
  9. Begin checking the internal temperature after 2.5 hours. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
  10. Remove the turkey from the roaster oven and let it rest for at least 20 minutes before carving.
  11. Carve the turkey and serve with your favorite sides.