Name: roast turkey recipe
Cook time: 3 h 45 min
Total time: 3 h 45 min
Ingredients: 1 whole turkey (12-14 lbs), thawed completely; 1/2 cup unsalted butter, softened; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons fresh sage, finely chopped; 2 tablespoons fresh thyme, finely chopped; 1 large yellow onion, quartered; 1 whole head of garlic, halved crosswise; 1 lemon, halved; 2 cups chicken or turkey stock; Salt and freshly ground black pepper to taste

roast turkey recipe

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Cook Time: 3 hours 45 minutes
Total Time: 3 hours 45 minutes
Diet: Low-Carb, Keto-friendly

Ingredients

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1 whole turkey (12–14 lbs), thawed completely
1/2 cup unsalted butter, softened
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons fresh thyme, finely chopped
1 large yellow onion, quartered
1 whole head of garlic, halved crosswise
1 lemon, halved
2 cups chicken or turkey stock
Salt and freshly ground black pepper to taste

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Instructions

Remove the turkey from the refrigerator about 45 minutes before roasting to take the chill off. Remove the giblets and neck. Use paper towels to pat the turkey extremely dry inside and out. Dry skin is the secret to a crispy finish.
In a small bowl, mix the softened butter with the chopped rosemary, sage, and thyme. Add a teaspoon of salt and half a teaspoon of black pepper. Stir until the herbs are evenly distributed throughout the butter.
Carefully loosen the skin over the breast meat with your fingers, being careful not to tear it. Rub about half of the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the turkey skin.
Season the inside of the turkey cavity generously with salt and pepper. Stuff the onion quarters, garlic halves, and lemon halves into the cavity. These aromatics will steam inside the bird, adding incredible flavor and moisture.
Preheat your oven to 325°F (165°C). Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the chicken stock into the bottom of the pan. Roast until a meat thermometer reaches 165°F in the thickest part of the thigh, usually about 13-15 minutes per pound.
Once the turkey reaches the correct temperature, remove it from the oven. Transfer it to a cutting board and tent it loosely with aluminum foil. Let the turkey rest for at least 30 to 45 minutes before carving. This allows the juices to redistribute so the meat stays moist.

Find it online: https://www.yucolor.com/dinner/roast-turkey-recipe/