This turkey has a garlic and herb compound butter and is a simple way to prepare a turkey in a flavorful and moist way.
– 1 16 lb. turkey thawed – 3 carrots cut into 3 inch pieces – 3 celery stalks cut into 3 inch pieces – 1 lemon quartered – 1 large onion cut into chunks – 3 sprigs fresh sage left whole – 3 sprigs fresh rosemary left whole – 3 sprigs fresh thyme left whole Compound Butter – 1 cup butter (2 sticks) – 6 cloves of garlic finely minced – 4-5 sprigs fresh sage stripped and chopped – 5 sprigs fresh thyme stripped and chopped – 2 sprigs fresh rosemary stripped and chopped – 2 tablespoon olive oil – 1 tablespoon salt – 1 teaspoon fresh ground black pepper
Allow butter to soften. Once butter is softened, mix your butter and other ingredients in a bowl.
Pat down turkey skin with paper towels to dry it out a bit.
Stuff the turkey cavity with veggies, fresh herbs, and lemons.
Use your fingers to gently remove skin from the meat of the bird.
Coat turkey completely with compound butter both under and over the skin.
At 325 degrees bake covered 2 ½ hours, uncover the turkey and raise the heat to 375° F.Bake for another 1 to 1 ½ hours until turkey is fully cooked through and a nice golden brown on the outside.