Preparation Steps

• Preheat your oven to 325°F (160°C). Remove the turkey from its packaging, discard the neck and giblets. Rinse the turkey inside and out with cold water and pat it completely dry with paper towels. This is crucial for crispy skin.
• In a small bowl, combine the softened butter with the chopped rosemary, thyme, sage, salt, and pepper. Mix well to form a herb butter.
  1 whole Turkey
• Carefully loosen the skin over the turkey breast and thighs by gently sliding your fingers between the skin and the meat. Spread about half of the herb butter evenly under the skin. Rub the remaining herb butter all over the outside of the turkey.
  1 whole Turkey
• Stuff the cavity of the turkey with the quartered onion, celery pieces, and the halved garlic head. This will add aromatic flavor as the turkey roasts.
  1 whole Turkey
• Tuck the turkey legs together and tie them with kitchen twine. Tuck the wing tips under the body of the turkey to prevent them from burning.
• Place the turkey on a rack in a large roasting pan. Pour about 1 cup of water or chicken broth into the bottom of the pan. This will help keep the turkey moist and create pan drippings for gravy.
• Roast for approximately 13-15 minutes per pound. For a 15-pound turkey, this will be around 3 to 3.5 hours. You may need to loosely tent the turkey with foil during the last hour of cooking if the skin starts to brown too quickly. Basting the turkey with pan juices every 30-45 minutes will help keep it moist and enhance browning.
• The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The juices should run clear when the thigh is pierced with a fork.
• Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist turkey.