Herb Roasted Turkey

Preheat oven to 325 degrees F. Remove the turkey from its packaging and place it on a foil-lined baking sheet or cutting board. Check both turkey cavities and remove and discard the giblets and neck (or reserve if using for another purpose). Pat the turkey dry with paper towels.

In a small bowl, combine softened butter, olive oil, garlic powder, sage, thyme, salt, and black pepper. Carefully lift skin on the breasts of the turkey and push your hand in, lifting the skin from the breast. Scoop up some of the butter mixture with your hand and spread it under the skin of both turkey breasts. Spread most of the remaining butter mixture over the outside of the turkey, reserving a little for later. Stuff the onion and carrot into the larger turkey cavity. Transfer the turkey to a rack in a large roasting pan. Tuck the wings securely under the body. Spread the remainder of the butter mixture over the turkey in places that might have been missed. Pour about 2 cups of the broth into the bottom of the roasting pan.

Transfer the roasting pan to the preheated oven. Allow the turkey to roast for an hour and then baste it once every 30 to 40 minutes throughout the remainder of the baking time, adding additional broth if needed. After two hours, rotate the pan in the oven to ensure even browning. Tent with foil once skin is browned to your liking. Roast until the internal temperature of the meatiest portion of the thigh registers a solid 165 degrees F. The roasting time should range from 3 to 4-½ hours for a 12 to 18 pound turkey.

Remove the turkey from the oven, tent it loosely with foil, and allow it to rest for at least 30 minutes before carving.

After transferring the turkey to a cutting board, get started on the Easy Turkey Gravy.

Separate the leg and thigh from one side and separate the drumstick from the thigh bone.