Ingredients:
1 whole turkey (10–12 lbs), thawed if frozen
1/2 cup (1 stick) unsalted butter, softened
5 garlic cloves, minced
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1 lemon, halved
1 onion, quartered
2 tbsp olive oil
Directions:
Preheat
Set oven to 325°F (165°C) and place a rack in a large roasting pan.
Make the Garlic Herb Butter
In a bowl, mix softened butter with garlic, herbs, salt, and pepper.
Prepare the Turkey
Pat the turkey dry with paper towels. Loosen the skin gently and spread half of the herb butter under the skin. Rub the rest all over the outside.
Stuff the cavity with lemon halves and onion. Tie the legs if needed.
Roast the Turkey
Drizzle olive oil over the top. Cover loosely with foil and roast for about 3–3.5 hours, basting occasionally.
Remove foil in the last hour to brown the skin. Turkey is done when internal temp hits 165°F (75°C) in the thickest part of the thigh.
Rest and Serve
Let the turkey rest for 20–30 minutes before carving. Garnish with fresh herbs and serve with your favorite sides!