Preheat the oven to 325F. This is the ideal temperature for roasting, ensuring that the turkey cooks evenly. Make sure your oven rack is in the lowest position, which allows the turkey to sit right in the center.
Prepare your turkey by placing it in a large baking dish, preferably one with deep sides. If you're using a disposable pan, consider adding a layer of thinly sliced vegetables like carrots and potatoes underneath to prevent burning.
Remove the giblets and neck from the turkey cavity. While some prefer to keep these for gravy, I like to discard them. If you choose to save them, you can always use them later in your gravy recipe.
Tuck the wings underneath the turkey. This not only helps stabilize the turkey but also gives it a nicer shape while roasting. If there’s any excess skin hanging loose, trim it off to promote even cooking.
In a medium-sized bowl, mix the softened butter with kosher salt, black pepper, parsley, thyme, rosemary, oregano, and sage. Use a wooden spoon to combine everything until you have a smooth, fragrant mixture.
Now, we’re going to separate the skin from the breast meat. Gently slide your hand under the skin, moving all the way down to the legs and thighs. This will create a pocket for the butter mixture.
Reserve about one-third of the butter mixture and set it aside. Using your hands, stuff the remaining two-thirds under the skin, spreading it evenly across the breast, thighs, and even the legs. This ensures each part of the turkey is flavorful and juicy.
Rub the remaining one-third of the butter mixture all over the outside of the turkey skin. This will help create a beautiful golden crust while roasting.
Stuff the cavity of the turkey with the halved garlic, lemon, orange, rosemary, parsley, sage, oregano, and bay leaves. You can either let them sit loose or tie them together with poultry twine for a more organized bouquet of flavors.
Carefully place the turkey into the oven on the lowest rack. The turkey should bake for approximately 13 to 15 minutes per pound. Keep an eye on it until the internal temperature reaches 160F in the thickest part of the thigh. Remember, your baking time may vary based on the size of your turkey.
If you notice the skin becoming more golden than desired, gently drape a sheet of foil over the turkey to prevent it from browning too quickly.
Once the turkey is done, take it out of the oven and let it rest in the pan for at least 30 minutes before slicing. Discard the garlic, herbs, lemon, and orange from the cavity, but don’t throw away the delicious drippings—save those for gravy!
Enjoy your Easy Foolproof Roasted Turkey with family and friends, and take pride in a job well done!
