Ingredients:

  • 13 lb whole turkey, thawed completely
  • 2 tbsp kosher salt
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil
  • 1 large onion, quartered
  • 2 large carrots, chopped into chunks
  • 2 stalks celery, chopped
  • 1 head garlic, halved crosswise
  • 1 lemon, halved

Instructions:

  1. Pat the turkey extremely dry with paper towels to ensure a crisp skin.
  2. In a small bowl, combine softened butter, minced garlic, sage, rosemary, thyme, black pepper, and lemon juice to create a compound butter.
  3. Carefully loosen the skin over the breast and apply half of the compound butter directly onto the meat. Fill the cavity with the remaining butter, the halved lemon, and the halved head of garlic.
  4. Rub the exterior skin with oil and salt.
  5. Preheat oven to 450°F (230°C). Place the turkey breast-side up on a roasting rack over the quartered onion, carrots, celery, and garlic.
  6. Roast at 450°F for 20-30 minutes until the skin is golden and sizzling.
  7. Lower the oven temperature to 325°F (160°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reaches 160°F (71°C).
  8. Remove the turkey from the oven and transfer to a carving board. Tent loosely with aluminum foil and let rest for 30-45 minutes to allow juices to redistribute.