Instructions

1. Position a rack in the bottom of your oven and preheat to 375°F.
2. Remove your turkey from the brine and remove any giblets from the cavity and either throw them away or put them aside for making gravy later!
3. Place the turkey onto the rack of a roasting pan and pat it all over with paper towels to remove any moisture. This will help the butter stick better.
4. Mix the freshly chopped herbs, salt and pepper with the butter to make an herbed butter.
5. Use your hand to rub the butter under the skin and all over the turkey. It dooesn’t have to be perfect, but try to cover the turkey evenly.
6. Stuff the cavity of the turkey with the lemons and garlic and tie the legs together with twine.
7. Place the roasting pan on the bottom shelf of your oven and insert the temperature probe into the thickest part of the breast and set the temperature reading for 165°F.
8. Roast the turkey until it reaches 165°F, every 30 minutes or so using a baster or pastry brush to bring the juices that drip down back to the top of the turkey. If any parts start to get too brown, cover with tin foil.
9. Once the turkey has reached the desired temperature (for a 13 pound turkey this took about 3 hours), remove from the oven and let rest for 20 minutes before carving!