Roast Turkey

Ingredients

• •1 whole turkey (12-14 lbs), thawed
• •4 tablespoons butter, softened
• •2 teaspoons salt
• •1 teaspoon black pepper
• •2 teaspoons dried sage
• •1 teaspoon dried thyme
• •1 onion, quartered
• •2 cups chicken broth (gluten-free)
• •2 tablespoons olive oil

Directions

1. 1Preheat oven to 325°F. Pat turkey dry inside and out with paper towels.
2. 2Mix softened butter with salt, pepper, sage, and thyme. Rub the mixture all over the turkey, including under the skin.
3. 3Place quartered onion inside the turkey cavity. Put turkey breast-side up on a roasting pan and drizzle with olive oil.
4. 4Pour chicken broth into the bottom of the pan. Cover turkey loosely with foil.
5. 5Roast for 13 minutes per pound (approximately 2.5-3 hours for a 12-14 lb turkey), removing foil during the last 30 minutes to brown the skin.
6. 6Baste turkey with pan juices every 45 minutes. Turkey is done when the thickest part of the thigh reaches 165°F on a meat thermometer.
7. 7Transfer turkey to a carving board and let rest for 20 minutes before carving and serving.

💡 A large turkey cooks more evenly if it loses refrigerator chill before roasting; protect the breast if needed while waiting for the legs to reach temperature.

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