Step 1

Preheat the oven to 375 degrees F, placing the interior oven rack in the lowest position.

Step 2

Mix the room-temperature butter, herbs, and seasonings together.

Step 3

Set aside 1/4 cup of the mixed butter.

Step 4

Prepare the turkey by removing the giblets and neck.

Step 5

Place the turkey in the roasting pan breast side up.

Step 6

Fill the bottom of the pan with water or broth.

Step 7

Using your fingertips and starting at the neck area, loosen the skin from the turkey meat little by little being careful not to tear the skin.

Step 8

Rub the 3/4 cup of the herb butter under turkey skin using your fingers. You can press your fingers on top of the skin to move the butter around to cover all areas of the meat.

Step 9

Fill the turkey cavity with fresh herb sprigs, garlic, onion quarters, and lemons.

Step 10

Tie the legs together at the ends of them with kitchen twine, and tuck the wings around the back of the turkey so they stay in place.

Step 11

Rub the remaining 1/4 cup of herb butter over the entire outside of the turkey.

Step 12

Add the lid to the roasting pan or tent the whole turkey with foil paper.

Step 13

Roast the turkey for about 13 minutes per pound, or 3.25 hours for a 15-lb turkey. The internal temperature should reach 170 degrees F.

Step 14

Remove the turkey from the oven, tent with foil, and allow it to rest for 15-20 minutes before carving.