Lemon Herb Roasted Turkey

So far this is our favorite turkey recipe!

Makes 16 servings

1 (13-14) pound bone in turkey

2 teaspoons salt, divided

2 teaspoons freshly ground pepper, divided

10 Tablespoons softened butter, divided

4 garlic cloves, minced

6 Tablespoons chopped fresh parsley

4 Tablespoons fresh lemon juice

8 fresh sage leaves

1 onion, quartered

1 lemon, quartered

6 cups chicken broth

1. Preheat oven to 325

2. Sprinkle turkey breast cavity evenly with 1 teaspoon each salt and pepper

3. Stir together 6 Tablespoons butter, garlic, parsley, and lemon juice

4. Loosen skin from turkey without detaching it; spread butter mixture over turkey breast (under the skin)

5. Arrange 4 sage leaves under skin on each side of turkey breast

6. Gently pull skin over turkey

7. Spread remaining 4 Tablespoons butter evenly over skin

8. Sprinkle with remaining 1 teaspoon each salt and pepper

9. Place onion and lemon quarters in cavity of turkey breast

10. Place turkey breast, skin side up, on a rack in a large roasting pan

11. Pour chicken broth in pan

12. Bake at 325 for 4 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 170, basting every 30 minutes with pan drippings

13. Shield loosely with aluminum foil to prevent excessive browning, if necessary

14. Remove onion and lemon quarters; discard, reserve pan drippings

15. Remove turkey to a platter and cover loosely with aluminum foil to keep warm

16. Let turkey stand 10 minutes before carving

17. Serve with reserved pan drippings and/or garnish with sage leaves, parsley, and lemons, if desired

Happy Thanksgiving!