Ingredients:

  • 1 (14-16 pound) whole white turkey, thawed
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 2 lemons, halved
  • 1 head of garlic, halved crosswise
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon sage, chopped
  • 2 teaspoons fresh parsley, chopped

Instructions:

  1. Preheat the oven to 325°F (165°C).
  2. Prepare the turkey: Remove the giblets and pat the turkey dry with paper towels. Season the cavity with 1 teaspoon of salt and pepper.
  3. In a bowl, combine softened butter, olive oil, herbs, lemon juice from halved lemons, and remaining salt.
  4. Rub the herb mixture under the skin and over the entire surface of the turkey.
  5. Stuff the cavity with halved lemons and garlic.
  6. Truss the legs with kitchen twine (optional).
  7. Place the turkey on a rack in a roasting pan and cover loosely with foil.
  8. Roast in the preheated oven, basting every 30-45 minutes, until a meat thermometer reads 165°F (74°C) at the thickest part of the thigh.
  9. Remove from the oven and let rest for at least 30 minutes before carving.