STEP 1: PREPARE THE TURKEY

Start by removing the turkey from the refrigerator and letting it sit at room temperature for about 30 minutes. This allows for more even cooking. Preheat your oven to 350°F (175°C).

While the turkey is resting, remove the giblets and neck from the cavity, rinse the turkey under cold water, and pat it dry with paper towels. A dry surface helps the skin crisp up beautifully during roasting.

STEP 2: MAKE THE HERB-PARMESAN MIXTURE

In a medium bowl, combine the softened butter, grated Parmesan cheese, minced garlic, chopped rosemary, thyme, and sage. Season the mixture with salt and pepper to taste. Mix until it forms a smooth, spreadable paste. This will be the flavorful coating that makes your turkey shine.

STEP 3: SEASON THE TURKEY

Using your fingers, gently separate the skin from the turkey breast. Be careful not to tear it. This creates pockets where you can spread the herb-Parmesan mixture. Take half of the mixture and carefully spread it under the skin, covering as much of the breast meat as possible.

Once you’ve applied the herb mixture, rub any remaining mixture all over the outside of the turkey. Make sure to cover every inch for maximum flavor.

STEP 4: STUFF THE TURKEY

For added flavor, you can stuff the cavity of the turkey with lemon halves and any leftover herbs. This will infuse the meat with additional zestiness as it roasts, creating a beautiful harmony of flavors.

STEP 5: TRUSS THE TURKEY

Using kitchen twine, tie the legs together and tuck the wing tips under the body. This step not only gives your turkey a neat appearance but also helps it cook evenly.

STEP 6: ROAST THE TURKEY

Place the turkey breast-side up on a roasting rack in a large roasting pan. Drizzle the turkey with olive oil and season with additional salt and pepper. The oil helps the skin crisp and adds flavor.

Roast the turkey in the preheated oven. A good rule of thumb is to roast it for about 13–15 minutes per pound. For a 12-pound turkey, this will take approximately 2.5 to 3 hours.

To ensure your turkey is perfectly cooked, use a meat thermometer. The thickest part of the breast should reach 165°F (75°C), and the thighs should be at least 175°F (80°C).

STEP 7: BASTE FOR FLAVOR

Every 30 minutes, baste the turkey with the pan juices. This not only keeps the meat moist but also helps achieve that gorgeous golden-brown color on the skin. If you notice the skin is browning too quickly, tent it loosely with aluminum foil.

STEP 8: REST AND SERVE

Once the turkey reaches the correct internal temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 20–30 minutes before carving. This resting period is crucial, as it allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.