A perfectly roasted turkey with juicy, tender meat and crispy golden skin. This classic recipe is ideal for Thanksgiving, Christmas, or any special occasion, delivering flavorful results with simple ingredients.
Remove giblets from the turkey cavity and pat turkey dry with paper towels.
In a small bowl, mix softened butter with salt, pepper, rosemary, thyme, and sage.
Loosen skin over the turkey breast and rub herb butter under the skin and all over the outside.
Stuff the cavity with onion, lemon, and garlic.
Place turkey breast-side up on a roasting rack in a large roasting pan.
Pour chicken broth into the bottom of the pan.
Tie legs together with kitchen twine and tuck wings under the bird.
Roast turkey, basting occasionally with pan juices, for about 13 minutes per pound until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove turkey from oven and let rest uncovered for 20–30 minutes before carving.