Roast Turkey with Herb Butter

Ingredients:

For the Turkey:

• 1 whole turkey (12-14 pounds), thawed if frozen
• Salt and pepper, to taste
• 1 large onion, quartered
• 1-2 carrots, chopped
• 1-2 celery stalks, chopped
• 1 orange, quartered
• Fresh herbs (rosemary, thyme, and sage), a few sprigs of each

For the Herb Butter:

• 1 cup (2 sticks) unsalted butter, softened
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 4 cloves garlic, minced
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Prepare the Herb Butter:
   • In a bowl, combine the softened butter, chopped parsley, sage, thyme, rosemary, minced garlic, lemon zest, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. Prepare the Turkey:
   • Preheat your oven according to the turkey package instructions.
   • Remove the turkey from its packaging and pat it dry with paper towels.
   • Season the inside of the turkey cavity with salt and pepper.
   • Stuff the turkey cavity with quartered onion, chopped carrots, chopped celery, quartered orange, and a few sprigs of fresh herbs.
3. Loosen the Skin:
   • Carefully loosen the skin over the turkey breast by gently running your hands under the skin. Be careful not to tear the skin.
4. Apply Herb Butter:
   • Take about 1/3 to 1/2 cup of the herb butter and spread it under the skin over the turkey breast. Massage the skin to distribute the butter evenly.
5. Season the Turkey:
   • Rub the outside of the turkey with the remaining herb butter. Season the exterior with salt and pepper.
6. Truss the Turkey (Optional):
   • If you prefer, you can truss the turkey with kitchen twine to help it cook more evenly.
7. Roasting:
   • Place the turkey on a roasting rack in a roasting pan.
   • Roast the turkey in the preheated oven, following the package instructions for cooking times based on the weight of your turkey.
   • Baste the turkey with pan juices every 30 minutes.
8. Check for Doneness:
   • Use a meat thermometer to check the internal temperature. The turkey is done when the thigh reaches an internal temperature of 165°F (74°C).
9. Resting:
   • Allow the turkey to rest for at least 20-30 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
10. Carving:
    • Carve the turkey and serve with your favorite Thanksgiving sides.

Enjoy your Roast Turkey with Herb Butter, a flavorful and aromatic centerpiece for your holiday feast!

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