This herb-infused roast turkey recipe is perfect for a flavorful and juicy centerpiece for your holiday table.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Remove the giblets from the turkey and rinse it inside and out. Pat it dry with paper towels.
Drying the turkey helps achieve a crispy skin.
Mix the butter with salt, black pepper, paprika, garlic powder, onion powder, thyme, parsley, basil, and sage to create a seasoned butter.
Softened butter is easier to mix with the seasonings.
Gently separate the skin from the turkey breast and spread some of the seasoned butter under the skin. Rub the remaining butter all over the outside of the turkey.
Spreading butter under the skin adds flavor directly to the meat.
Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan.
The broth helps keep the turkey moist during roasting.
Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 2 hours.
Covering the turkey prevents it from browning too quickly.
Remove the foil, baste the turkey with the pan juices, and continue roasting until the internal temperature reaches 165°F (74°C).
Basting helps keep the turkey moist and flavorful.
Let the turkey rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat juicier.
