Step 1: Thaw and Prepare the Turkey

1. Thaw the Turkey (if frozen):

If your turkey is frozen, it’s important to give it enough time to thaw completely in the refrigerator. Allow 24 hours of thawing time for every 4-5 pounds of turkey. For a 12-14 pound turkey, this means thawing in the fridge for about 3-4 days. Never thaw a turkey at room temperature, as this can lead to uneven thawing and food safety risks.

2. Remove Giblets and Pat Dry:

Once your turkey is thawed (or if you’re using a fresh turkey), remove the giblets and neck from the cavity. You can save these for making stock or gravy if desired. Pat the turkey dry with paper towels, both inside and out—this helps the skin crisp up during roasting.

Step 2: Season the Turkey

1. Prepare the Herb Butter:

In a small bowl, combine 1/2 cup of softened butter, 1 tablespoon of olive oil, kosher salt, black pepper, garlic powder, onion powder, chopped thyme, and chopped rosemary. Mix until well combined.

2. Season Under the Skin:

Gently loosen the skin of the turkey breast by carefully sliding your hand under the skin, being careful not to tear it. Spread about half of the herb butter mixture under the skin, directly onto the turkey breast. This step ensures the breast meat stays moist and flavorful.

3. Season the Outside and Inside:

Rub the remaining herb butter all over the outside of the turkey, covering the legs, wings, and back. Season the cavity of the turkey with salt and pepper, then stuff it with the onion quarters, lemon halves, garlic bulb, and fresh herb sprigs (rosemary and thyme). These aromatics will infuse the turkey with flavor as it roasts.

Step 3: Prepare for Roasting

1. Truss the Turkey (Optional):

Trussing the turkey (tying the legs together with kitchen twine) is optional, but it helps the turkey cook more evenly and keeps the legs close to the body, preventing them from drying out. If you prefer, you can simply tuck the wings underneath the body to prevent them from burning.

2. Place the Turkey in the Roasting Pan:

Place the prepared turkey breast-side up on a roasting rack set inside a large roasting pan. If you don’t have a roasting rack, you can use a bed of vegetables (carrots, onions, celery) to elevate the turkey and allow air to circulate underneath it.

3. Add Broth to the Pan:

Pour about 1-2 cups of chicken or turkey broth into the bottom of the roasting pan. This helps keep the turkey moist during cooking and will also prevent any drippings from burning.

Step 4: Roast the Turkey

1. Preheat the Oven:

Preheat your oven to 325°F (165°C). A lower oven temperature ensures the turkey cooks evenly and stays moist, especially for larger birds.

2. Roast the Turkey:

Place the turkey in the oven and roast, uncovered, for about 3-4 hours, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh. The general rule of thumb is to roast the turkey for about 13-15 minutes per pound. A 12-pound turkey will take approximately 3 hours, while a 14-pound turkey may take closer to 3 ½ – 4 hours.

3. Baste the Turkey:

Every 45 minutes to 1 hour, baste the turkey with the drippings from the bottom of the pan to help keep it moist. If the drippings begin to dry out, you can add more broth to the pan as needed. Basting helps the turkey develop a golden, crispy skin.

4. Cover the Turkey (If Needed):

If the turkey skin starts to brown too quickly, loosely tent the bird with aluminum foil to prevent it from over-browning while the rest of the turkey finishes cooking.

Step 5: Rest the Turkey

1. Check for Doneness:

Once the turkey reaches 165°F in the thickest part of the thigh (without touching the bone), remove it from the oven. If you don’t have a meat thermometer, you can check for doneness by piercing the thigh—if the juices run clear, the turkey is ready.

2. Rest the Turkey:

Transfer the turkey to a cutting board or platter and loosely cover it with foil. Let it rest for 20-30 minutes before carving. Resting allows the juices to redistribute, ensuring that the meat stays moist when sliced.

Step 6: Make the Gravy (Optional)

1. Collect the Drippings:

While the turkey is resting, make the gravy. Pour the drippings from the roasting pan into a measuring cup and let them sit for a few minutes so the fat rises to the top. Skim off the fat and set it aside.

2. Make a Roux:

In a saucepan, whisk together 2 tablespoons of turkey fat with 2 tablespoons of flour over medium heat. Cook the roux for about 1-2 minutes, whisking constantly, until it turns golden.

3. Add the Drippings and Broth:

Gradually whisk in the remaining drippings (about 1 cup) and ½ cup of chicken or turkey broth (if needed) to reach your desired gravy consistency. Continue whisking until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.

Step 7: Carve and Serve

Once the turkey has rested, it’s time to carve! Here’s a quick breakdown of how to carve your roast turkey:

1. Remove the Legs: Start by cutting through the skin between the body and leg. Pull the leg outward and use your knife to slice through the joint, removing the drumstick and thigh together. Repeat on the other side.
2. Carve the Breast: Make a horizontal cut along the bottom of the breast, then slice downward to remove the breast meat in thick slices. Repeat on the other side.
3. Remove the Wings: Pull the wings outward and slice through the joints to remove them.
4. Serve: Arrange the carved turkey on a platter and serve alongside your favorite Thanksgiving sides.