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Lemon Herb Thanksgiving Roast Turkey

Lemon herb roast turkey is rubbed with fragrant lemon-herb butter and roasted uncovered until golden and tender. A 30-minute rest helps the juices settle before carving.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
resting 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the lemon-herb butter
  • 1 cup unsalted butter softened
  • 1 lemon large, finely zested
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh sage finely chopped
  • 4 cloves garlic minced
  • 2 tbsp Diamond Crystal kosher salt
  • 1 tsp black pepper
For the turkey
  • 12 lb whole turkey to 14-pound, unbrined, fully thawed, neck and giblets removed
  • 1 lemon halved
  • 1 yellow onion medium, quartered
  • 2 cups low-sodium chicken broth

Equipment

  • 1 large roasting pan

Method
 

Make the lemon-herb butter
  1. In a small bowl, mash the butter with the lemon zest, rosemary, thyme, sage, garlic, salt, and pepper until evenly combined.
Prepare and roast the turkey
  1. Position a rack in the lower third of the oven.
  2. Heat the oven to 325°F.
  3. Pat the turkey dry with paper towels.
  4. Place the lemon halves and onion quarters in the cavity.
  5. Tuck the wing tips underneath the bird.
  6. Gently loosen the skin over the breast and spread the lemon-herb butter under the skin and over the outside of the turkey.
  7. Set the turkey breast-side up on a rack in a large roasting pan.
  8. Pour the broth into the pan.
  9. Roast uncovered for 3 to 3 3/4 hours, tenting the breast loosely with foil if it browns too quickly, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh, without touching bone.
  10. Transfer the turkey to a carving board and tent loosely with foil.
  11. Let rest for 30 minutes before carving.

Notes

For the most reliable doneness, check the thermometer in both the thickest part of the breast and the innermost part of the thigh without touching bone. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. A dairy-free butter alternative can be used if needed.