- 1
If turkey is frozen, thaw in refrigerator for 24 hours for every 5 lb. of turkey. Remove turkey from refrigerator 30 minutes before roasting.
- 2
Move oven rack so that turkey will sit in the center of the oven. Preheat oven to 325°F.
- 3
To make herb butter, chop 1 Tbsp. each of rosemary, thyme and sage. Place chopped herbs in a medium bowl and add butter, garlic, 1 tsp. salt and ½ tsp. black pepper. Stir to combine.
- 4
Remove neck and giblets from the middle of the turkey. Discard or reserve for future use. Use paper towels to pat turkey dry.
- 5
Season the inside cavity of the turkey with salt and black pepper. Place onion, apple, lemon and rest of rosemary, thyme and sage inside cavity.
- 6
Using your hands, loosen and lift the skin on top of the turkey above the breasts. Spread a few Tbsp. of prepared herb butter under the skin. Tuck the wings of the turkey underneath the turkey and set on a roasting rack in a roasting pan.
- 7
Microwave the rest of the herb butter for about 30 seconds or until very soft to melted. Brush the butter all over the outside of the turkey breast, legs and wings.
- 8
Roast turkey for about 13 to 15 minutes per lb. or until turkey reaches internal temperature of 165°F when thermometer is inserted in middle of breast and thigh. Check turkey about halfway through cooking and cover the top of the turkey with foil once the skin turns golden brown. Allow turkey to rest for 20 to 30 minutes before carving. Discard onion, apple and lemon and serve.
