Ingredients:
1 whole turkey (12-15 lbs)
Salt and pepper
1 large onion, quartered
1 lemon, halved
A few sprigs of thyme, rosemary, and sage
1 stick of softened butter
Instructions:
Preparation: Preheat the oven to 325°F (165°C), Rinse the turkey thoroughly and dry with paper towels. Season the cavity generously with salt and pepper.
Seasoning Butter: In a bowl, mix softened butter with chopped herbs (thyme, rosemary, and sage). Season with salt and pepper.
Herb Butter Under the Skin: Carefully loosen the skin from the turkey breast and thighs. Spread the herbs butter mixture evenly under the skin.
Stuffing and Trussing: Stuff the cavity with onion quarters, lemon halves, and additional herb sprigs. Truss the turkey by tying the legs together with kitchen twine.
Seasoning: Rub the outside of the turkey with more softened butter. Sprinkle with salt and pepper for good crispy, flavorful skin.
Roasting: Place the turkey in a roasting pan, breast side up. Cover with foil and roast for about 13-15 minutes per pound. Halfway through, remove the foil to allow the skin to brown.
Check for Doneness: Use a meat thermometer to ensure the turkey reaches an internal temperaturae of 165°F (75°C) in the thickest part of the thigh.
Resting: Once cooked, remove the turkey from the oven, cover it loosely with foil, and let it rest for 20-30 minutes before carving.
Carving: Carve the turkey and serve with your favorite sides and gravy.
This recipe combines classic flavors and techniques to create a moist, flavorful turkey perfect for a festive Christmas feast.
