Ingredients:

  • 13 lb whole turkey, thawed completely
  • 2 tbsp kosher salt
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp black pepper
  • 1 large yellow onion, quartered
  • 2 large carrots, chopped into chunks
  • 2 stalks celery, chopped
  • 2 cups low-sodium chicken stock

Instructions:

  1. Remove the giblets and neck. Pat the turkey completely dry with paper towels. Season the cavity generously with salt.
  2. Stuff the turkey cavity with the quartered onion, chopped carrots, and chopped celery.
  3. Combine softened butter, minced garlic, sage, rosemary, thyme, and black pepper to create a compound butter.
  4. Carefully loosen the skin over the breast meat using your fingers. Stuff the compound butter underneath the skin, spreading it evenly, and rub any remaining butter over the outside of the skin.
  5. Preheat oven to 425°F (218°C). Place the turkey on a V-rack in a roasting pan and pour the chicken stock into the bottom of the pan.
  6. Roast at 425°F (218°C) for 30 minutes to sear the skin.
  7. Lower the oven temperature to 325°F (163°C) and continue roasting until the breast reaches an internal temperature of 160°F (71°C) and the thigh reaches 175°F (79°C).
  8. Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest undisturbed for 45 minutes before carving.