Classic Thanksgiving Turkey

For Herb Butter:

• • 1 cup unsalted butter, softened
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 6-8 cloves garlic, minced
  • 1 tsp of dried sage

For Turkey:

• • 3 tbsp fresh mixed herbs
  • 1 tsp of black pepper
  • 1 tbsp salt
  • 1 tbsp freshly squeezed lemon juice
  • 2 stalks celery, chopped
  • 1 apple, cut into 4 pieces
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 1 (14.5 ounce) can chicken broth

1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with aluminum foil sheets that will be long enough to wrap over the turkey.
2. Make the herb butter by combining room temperature butter, with the remaining ingredients.
3. Stir together the herbs, pepper, lemon and salt in a small bowl. Rub the mixture into the cavity of the turkey, then stuff with the celery, apple, onion, and carrot.
4. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tbsp of the herb butter underneath.
5. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted–just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
6. Place the turkey into the roasting pan.
7. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
8. Bake the turkey in the preheated oven for 2.5 to 3 hours until no longer pink at the bone and the juices run clear.
9. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
10. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow resting in a warm area for 10 to 15 minutes. Add the 1 tbsp of freshly squeezed lemon juice before slicing.