Step 1

Mix all ingredients together and set aside.

Step 2

Remove all contents of the turkey cavity (save it for gravy)

Step 3

Rinse the turkey with lemon juice and water

Step 4

Pat dry very well.

Step 5

Inject the every part of the turkey with the marinade

Step 6

Cover with foil or place in a large marinating bag and refrigerate for 24 hrs.

Step 7

Preheat oven to 325°F

Step 8

Place the turkey in a roasting pan

Step 9

Pat dry again with paper towels

Step 10

Rub olive oil all over the skin of the turkey

Step 11

Gently push the herb butter until the skin of the breasts.

Step 12

Sprinkle 1 tsp of salt into the turkey’s cavity

Step 13

Stuff the onion, bell pepper, orange, garlic, celery, rosemary, and thyme into the cavity.

Step 14

Sprinkle a thin, even layer of Cajun or Creole seasoning all over the skin of the turkey

Step 15

Do the same with the Herbs de Provence seasoning

Step 16

Tuck the wings behind and under the turkey

Step 17

Tie the legs together with kitchen twine or dental floss

Step 18

Cover the ends of the legs with foil and lay a piece of foil over the breasts to prevent early browning and burning

Step 19

Pour the chicken broth into the bottom of the roasting pan under the turkey.

Step 20

Place the turkey in the center of the oven and roasted according to the instructions on the turkey packaging. (Approx: 13 mins per pound)

Step 21

Halfway through the roasting time, carefully remove the turkey and baste it with the turkey drippings.

Step 22

Place it back into the oven, but rotate it in the opposite direction from the last time you placed it into the oven. (See tutorial for a visual.)

Step 23

When there is about 30 minutes left in the roasting time, remove the turkey from the oven , baste again, and remove the foil from the breast.

Step 24

Continue roasting until a meat thermometer stuck between the leg and the breast registers 165°F. To ensure an accurate read, be careful not to poke bones with the thermometer.

Step 25

Remove the turkey from the oven, cover with foil, and allow it to rest for at least 1 hour before carving.

Step 26

Enjoy!

Step 27

Melt the butter

Step 28

Add the remaining ingredients

Step 29

Stir and simmer for 5 minutes.

Step 30

Strain the marinade using a mesh strainer

Step 31

Allow marinade to cool completely before injecting.