Herb-Roasted Turkey with Garlic and Lemon

1.Preheat your oven to 325°F (165°C).

2.In a bowl, mix the softened butter, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, sage, salt, and pepper to create a herb butter.

3.Pat the turkey dry with paper towels and place it in a large roasting pan.

4.Gently loosen the skin of the turkey breast and thighs with your fingers, being careful not to tear it. Spread half of the herb butter under the skin, and the remaining butter all over the outside of the turkey.

5.Stuff the cavity of the turkey with the quartered onion, chopped carrots, and celery for added flavor.

6.Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking.

7.Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the thigh.

8.Remove the foil during the last 30-45 minutes of cooking to allow the skin to brown and crisp up.

9.Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving to allow the juices to redistribute.