Ingredients:

  • 1 (13 lb) whole turkey, completely thawed
  • 3 tbsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 large yellow onion, quartered
  • 1 head of garlic, halved crosswise
  • 1 bunch fresh sage
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 2 lemons, halved
  • 1 cup unsalted butter, softened
  • 2 tbsp minced fresh herbs (parsley, sage, rosemary, thyme)
  • 1 tsp smoked paprika
  • 2 cloves garlic, grated

Instructions:

  1. Remove giblets and neck. Pat the turkey completely dry with paper towels. Rub Kosher salt and pepper over the entire bird and under the skin.
  2. In a small bowl, combine softened butter, minced herbs, grated garlic, and smoked paprika.
  3. Gently loosen the skin over the breast and thighs. Spread two-thirds of the compound butter directly onto the meat under the skin, then rub the remaining butter over the exterior.
  4. Stuff the turkey cavity with the quartered onion, halved garlic head, lemon halves, and herb bunches. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  5. Place turkey on a V-rack in a roasting pan. Roast at 400°F (200°C) for the first 30 minutes, then reduce heat to 325°F (160°C) and continue roasting until the thickest part of the thigh reaches 165°F (74°C).
  6. Remove from oven and let the turkey rest for at least 30–45 minutes before carving to allow juices to redistribute.