Thyme and Sage Roasted Turkey

Ingredients:

• For the Turkey:
  • 1 fresh turkey (12-16 lbs), thawed
  • 1 lemon, halved
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 fresh thyme sprigs
  • 4 fresh sage leaves
  • 2 tablespoons olive oil
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
• For the Basting Butter (Optional):
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • Pinch of salt
  • Pinch of black pepper

Instructions:

1. Preheat Oven: Preheat your oven to 450°F (230°C).
2. Prep the Turkey: Remove the giblets and neck from the turkey cavity (if included) and discard or save for gravy if desired. Rinse the turkey cavity and pat it dry with paper towels. This helps ensure crispier skin.
3. Aromatics: Stuff the cavity with the lemon halves, onion quarters, carrot chunks, celery pieces, thyme sprigs, and sage leaves.
4. Seasoning: In a small bowl, combine olive oil, salt, and pepper. Rub the mixture all over the turkey, including under the skin (as much as possible) and inside the cavity.
5. Trussing (Optional): Truss the turkey legs with kitchen twine for a more even presentation and juicier meat in the breast area. This step is optional but recommended.
6. Roasting: Place the turkey breast-side up on a wire rack set in a roasting pan. Tent the entire turkey loosely with aluminum foil. This helps trap moisture during the initial roasting and prevents the breast from drying out.
7. Initial Roast: Roast the turkey for 30 minutes at 450°F (230°C).
8. Reduce Heat and Continue Roasting: After 30 minutes, reduce the oven temperature to 325°F (165°C) and remove the aluminum foil tent. Continue roasting for an additional 13-17 minutes per pound, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Basting is optional, but you can baste the turkey occasionally with pan drippings during the last hour of roasting for extra flavor and crispness.
9. Basting Butter (Optional): If using basting butter, prepare it by creaming together softened butter, chopped fresh thyme and sage, dried rosemary, garlic powder, salt, and pepper in a small bowl. During the last 30 minutes of roasting, baste the turkey with the herb butter every 15-20 minutes.
10. Resting: Once the internal temperature reaches 165°F (74°C), remove the turkey from the oven and transfer it to a cutting board. Tent the turkey loosely with foil again and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
11. Carving and Serving: Carve the rested turkey and serve with your favorite sides like mashed potatoes, stuffing, roasted vegetables, gravy, and cranberry sauce.