1tspground black pepperplus more for cavity of turkey
1lemoncut into quarters
1yellow onioncut into quarters
Thaw turkey per package instructions (this could take up to 2 days).
Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will have enough room to sit in the center of the oven. Preheat oven to 400 degrees F.
Pat both the inside cavity and the body of the turkey very dry with paper towels.
Make the herb butter by combining room temperature butter, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, one tablespoon of fresh chopped sage, garlic powder, salt, and pepper. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey).
Generously season the cavity of the turkey with salt and pepper. Stuff it with the prepared lemon, onion, garlic cloves and leftover herbs.
Using your hands, rub herb butter all over the outside of the turkey as well as underneath the skin on the breast of the turkey.
Tuck the wings underneath the turkey and set the prepared turkey on a roasting rack inside of a roasting pan.
Roast the turkey for 1.5-2 hours or until the skin is evenly brown and crisp. Baste the turkey with the pan drippings and cover the pan with aluminum foil. Reduce oven temperature to 300 and cook for an additional 1.5-2.5 hours (depending on the size of the turkey), until internal temperature reaches 160 degrees (the turkey will continue to cook when taken out of the oven to reach 165 degrees, taking it out 5 degrees early ensures that the turkey breast will not get dry and overcook).
Allow turkey to rest for at least 20 minutes before carving.
Serving: 4oz | Calories: 240kcal | Total Carbs: 1g | Protein: 32g | Fat: 11g | Net Carbs: 1g