- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Turkey:
- Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out under cold running water and pat it dry with paper towels.
- Place the turkey on a roasting rack inside a large roasting pan.
- Season the Turkey:
- In a small bowl, combine the salt, pepper, paprika, dried thyme, dried rosemary, dried sage, garlic powder, and onion powder.
- Rub the softened butter all over the turkey, both on the skin and under the skin.
- Sprinkle the seasoning mixture evenly over the turkey, making sure to coat it all over.
- Stuff the Turkey:
- Place the quartered onion, lemon, garlic cloves, and fresh herbs (thyme, rosemary, and sage) into the turkey cavity.
- Truss the Turkey:
- Trussing the turkey helps it cook evenly and maintain its shape. Use kitchen twine to tie the turkey legs together.
- Roast the Turkey:
- Pour the chicken or turkey broth into the bottom of the roasting pan.
- Cover the turkey loosely with aluminum foil.
- Place the turkey in the preheated oven and roast according to the following guidelines:
- 12-14 pounds: 3 to 3.75 hours
- 14-16 pounds: 3.75 to 4.25 hours
- 16-18 pounds: 4.25 to 4.5 hours
- 18-20 pounds: 4.5 to 4.75 hours
- Baste the turkey every 30 minutes with the pan juices.
- Check for Doneness:
- Use a meat thermometer to check the turkey’s internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.
- Rest and Carve:
- Once the turkey reaches the desired temperature, remove it from the oven, tent it with foil, and let it rest for at least 30 minutes before carving.
- Carve and Serve:
- Carve the turkey and serve it with your favorite side dishes and gravy.
Enjoy your delicious roasted turkey! Remember that cooking times may vary slightly depending on your oven, so always use a meat thermometer to ensure it’s cooked to perfection.
