Kalkun Panggang Paling Juicy

Instructions

1. Thaw 1 (12-20 pound) turkey, 3-7 days in advance in the refrigerator! Follow my thawing tips in the post.
2. Preheat the oven to 325 degrees Fahrenheit. To prepare the turkey, remove the neck, giblets, and plastic cage. Pat the turkey dry using paper towels then tuck the wings underneath the turkey.
3. Stuff the turkey with 1 medium onion, 3 cloves garlic, 1 large apple, 1 medium lemon, 2 sprigs rosemary, and 2 sprigs thyme.
4. In a small bowl combine ½ cup butter,1 tablespoon dried thyme, 1 tablespoon dried oregano , 1 tablespoon dried rosemary , 1 tablespoon dried sage, 1 teaspoon salt, and ½ teaspoon pepper.
5. Rub the herb butter evenly all over the turkey.
6. Loosen the skin and spread the herb butter underneath the skin.
7. Tie the legs together using kitchen twine or string.
8. Position the prepared bird in a large roasting pan breast side up.
9. Remove the pop-up thermometer and insert an oven-safe thermometer into the thickest part of the breast, about 2 inches deep. Be careful not to hit the bone!
10. Cook for 15 minutes for each pound or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear. Let the turkey rest for 20 minutes before carving.