Step 1

Optional: Brine your turkey 2-3 days prior to roasting.

Step 2

Remove the neck and giblets and pat the turkey completely dry.

Step 3

Let the turkey sit out for an hour or until it gets close to room temperature. This ensures it will cook evenly.

Step 4

Stuff the turkey with 1 Tablespoon butter, ½ lemon, thyme, rosemary, and garlic cut in half crosswise. Optional: Truss the legs by tying kitchen twine around them.

Step 5

Move oven rack 1 level below the center. Preheat oven to 425 degrees.

Step 6

Massage the entire turkey with butter and olive oil, getting into every nook and cranny. If desired, rub the turkey with the seasoning mix.

Step 7

Place ¾ cup chicken broth on the bottom of the pan. Place the turkey breast side down on a roasting rack, tucking the wings underneath the bird. Roast for 20 minutes. Rotate the pan 180 degrees. Roast for 20 more minutes.

Step 8

Remove from the oven and decrease heat to 350° degrees. Flip it so that it’s breast-side-up (Use Ove-Gloves or oven mitts). Baste it with ¾ cup chicken broth.

Step 9

*At this point, the thighs are around 110° and the breast is around 85° (just what we want)!

Step 10

Insert a thermometer into the thickest part of the breast and return it to the oven.

Step 11

Roast until the thermometer reads 160°. Remove from the oven. It will reach 165 degrees while it sits.

Step 12

Pro Tip: As the turkey nears completion, check on the color and increase heat to 500 degrees if additional browning is desired.

Step 13

Let it sit for a full 20-30 minutes to allow the meat to fully absorb the juices before you slice into it.

Step 14

While the turkey rests, prepare turkey gravy with the drippings in the pan.