Ingredients
Scale
- 1 whole turkey (12–14 pounds), thawed if frozen
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, quartered
- 2 stalks celery, cut into chunks
- 2 carrots, cut into chunks
- 1 cup low-sodium chicken broth or white wine (for basting)
- Optional: 1 lemon, halved (to place inside the cavity for extra aroma)
Substitution tips: If you don’t have fresh herbs on hand, 1 tablespoon each of dried rosemary, thyme, and parsley can work in a pinch—just use less as dried herbs are more concentrated. For butter, a high-quality European-style butter adds richness, but you can substitute with olive oil for a lighter version, though the flavor will be less creamy.
Instructions
- Preheat your oven to 325°F (165°C). Make sure your turkey is completely thawed and pat it dry inside and out with paper towels. This step is key for crispy skin—Nonna Rosa always reminded me that moisture is the enemy of crispiness.
- In a medium bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until well incorporated.
- Carefully loosen the turkey skin over the breasts by sliding your fingers between the skin and meat—try to keep the skin intact. Spread about two-thirds of the herb butter mixture evenly under the skin, directly onto the breast meat.
- Rub the remaining herb butter all over the outside of the turkey, covering the legs, wings, and back. This creates that beautiful golden crust and locks in flavors.
- Stuff the turkey cavity with the quartered onion, celery, carrots, and optional lemon halves. These aromatics add depth to the bird and the pan drippings.
- Place the turkey breast-side up on a roasting rack inside a large roasting pan. Tuck the wing tips under the body to prevent burning.
- Pour 1 cup of chicken broth or white wine into the bottom of the roasting pan to keep the environment moist and collect flavorful drippings.
- Roast the turkey in the preheated oven, basting every 45 minutes with the pan juices. This keeps the skin moist and intensifies the garlic herb flavor. Plan on about 13-15 minutes per pound; for a 14-pound bird, that’s roughly 3 to 3.5 hours.
- Check the turkey’s internal temperature with a meat thermometer inserted into the thickest part of the thigh without touching the bone. It should read 165°F (74°C) when done.
- Once cooked, remove the turkey from the oven and tent loosely with aluminum foil. Let it rest for at least 20 minutes—this is a crucial step I learned during my time in Italy, where patience is part of every great meal.
- Carve, serve, and savor the fruits of your labor surrounded by laughter and shared memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
