Step 1. Preheat the Oven

Preheat your oven to 350°F (180°C). Position a rack in the lower third of the oven.

Step 2. Prepare the Herb Butter

In a small bowl, combine the softened butter, chopped fresh sage, thyme, rosemary, lemon zest, minced garlic, salt, and pepper. Mix until well combined.

Step 3. Prepare the Turkey

Pat the turkey dry with paper towels, removing any excess moisture from the skin. Carefully loosen the skin over the turkey breast and thighs by sliding your fingers under it. Be gentle to avoid tearing the skin.

Step 4. Spread the Butter Under the Skin

Using a spoon or your fingers, spread half of the herb butter under the skin, over the breast and thighs. Massage it gently to spread it evenly. Rub the remaining herb butter over the outside of the turkey skin for extra flavor and crispiness.

Step 5. Season and Stuff the Cavity

Season the cavity of the turkey with salt and pepper. Place the lemon halves, one sprig each of rosemary, sage, and thyme, and a few garlic cloves inside the cavity. This adds flavor and keeps the turkey aromatic as it roasts.

Step 6. Arrange Aromatics in the Roasting Pan

Place the chopped carrots, celery, and onion in the bottom of the roasting pan. Position the turkey on the rack above the vegetables, breast side up. Pour 1-2 cups of chicken or turkey broth into the bottom of the pan to keep it moist and form the base for the gravy.

Step 7. Roast the Turkey

Place the turkey in the preheated oven and roast, basting occasionally with the pan juices. Allow about 13-15 minutes of cooking time per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 8. Tent with Foil (Optional)

If the turkey skin begins to brown too quickly, tent it with aluminum foil for the remaining roasting time to prevent over-browning.

Step 9. Rest and Carve

Once the turkey reaches the correct internal temperature, remove it from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving. This resting period helps the juices redistribute, making the turkey moist and flavorful.