1. Start by thawing your turkey. For every 5 lbs of turkey, allow one day of thawing in the fridge. Make sure to place it on a pan with sides to catch any liquid that may escape. This is an important step to ensure your turkey is safely thawed.
2. Once thawed, remove the giblets and neck from both cavities of the turkey. Drain any liquid and give the turkey a good rinse under cold water. Pat it dry thoroughly with paper towels; this helps achieve that crispy skin later.
3. Next, place the rack of your roasting pan in place. If you're using a disposable pan, you might want to stack some vegetables like celery or onion at the bottom for added flavor and to keep the turkey elevated.
4. Generously sprinkle salt and pepper on the outside and inside of the turkey. This simple seasoning is key to enhancing the natural flavors.
5. Now, let's make the herb butter. In a mixing bowl, combine the unsalted butter, olive oil, lemon juice, and the finely chopped herbs (parsley, sage, rosemary, thyme), along with minced garlic, salt, and pepper. Stir until well combined.
6. Carefully separate the skin from the breast area of the turkey and rub about 1/4 of the herb butter under the skin, making sure to reach as far as possible into the pocket. Then, rub the remaining butter all over the surface of the turkey, including the legs and wings. Tucking the wings under will help them from burning.
7. Next, stuff the turkey with the yellow onion, lemon, halved garlic, and any leftover herbs. Use kitchen twine to tie the legs together securely.
8. If you’re prepping the turkey a day ahead, place it in the fridge at this point. If you’ve got the time, allow the turkey to sit at room temperature for about an hour before cooking. This helps in achieving even cooking.
9. Preheat your oven to 425°F (220°C). Make sure to adjust the oven rack so that the turkey can sit in the center. This is crucial for even cooking.
10. Start by roasting the turkey at 425°F for 30 minutes to achieve a beautifully crispy skin. If you want it browner, feel free to add some extra time.
11. Reduce the oven temperature to 350°F (175°C) and cover the turkey with a foil tent. This tent will help avoid over-browning. Roast for about 13 minutes per pound until the thickest part of the thigh reads 165°F (74°C) with a meat thermometer, basting periodically with the pan juices. This is essential to keep the meat moist.
12. Once cooked, remove the turkey from the oven and let it rest, covered loosely with foil, for about an hour. This resting period allows the juices to redistribute, resulting in a more flavorful and juicy turkey when sliced.
