STEP 1: PREPARE THE TURKEY

Start by thawing your turkey if it’s frozen. This can take several days in the refrigerator, so plan accordingly. Once thawed, remove the giblets and neck from the cavity and pat the turkey dry with paper towels. This step is crucial for achieving crispy skin.

STEP 2: MAKE THE HERB BUTTER

In a medium bowl, combine the softened butter, garlic powder, onion powder, dried thyme, dried rosemary, dried sage, salt, and pepper. Mix until well combined, forming a flavorful herb butter that will infuse the turkey with moisture and taste.

STEP 3: SEASON THE TURKEY

Using your fingers, gently loosen the skin over the turkey breast, being careful not to tear it. Take some of the herb butter and spread it directly onto the meat under the skin. This helps keep the meat moist and flavorful during cooking. Rub any remaining herb butter all over the outside of the turkey, ensuring it’s evenly coated.

STEP 4: PREHEAT THE OVEN

Preheat your oven to 325°F (163°C). This moderate temperature is ideal for roasting the turkey slowly, allowing the flavors to develop while keeping the meat tender.

STEP 5: PLACE IN A ROASTING PAN

Place the turkey breast-side up in a large roasting pan. Pour the chicken or turkey broth into the bottom of the pan to help keep the turkey moist during roasting. This broth will also serve as a flavorful base for gravy later.

STEP 6: ROAST THE TURKEY

Roast the turkey in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Baste the turkey with the pan juices every 30-45 minutes to keep it moist. If the skin begins to brown too quickly, cover it loosely with aluminum foil.

STEP 7: REST AND CARVE

Once the turkey is fully cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful. When ready, carve the turkey and arrange it on a serving platter.