• 26 lbs turkey, giblets and neck removed, patted dry
  • 2 sticks butter, unsalted, at room temperature
  • 2 tbsp fresh sage, plus more for stuffing the bird
  • 2 tbsp fresh thyme, plus more for stuffing the bird
  • 3 tbsp fresh parsley, plus more for stuffing the bird
  • lemon zest, from one lemon
  • 3 tsp kosher salt
  • 1 1/2 tsp black pepper
  • 1 large piece cheesecloth, double lined
  • 2 lemons, halved
  • 1 head garlic, tips sliced off
  • 1 onion, halved
  • 7-8 C chicken broth


  1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and rinse the bird off, pat dry and allow to come to room temperature.
  2. Make the butter. In a medium bowl, combine the butter, sage, thyme, parsley, lemon zest, salt and pepper.
  3. Preheat the oven to 450 degrees F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan. Pat turkey dry again.
  4. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub half of the compound butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining butter and melt it over the low heat on the stove or in the microwave. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the bird, covering most of the bird. Drizzle any remaining butter over the turkey.
  5. Pour about 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 325 degrees F. and continue cooking for another 4 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. I like to baste the turkey with the drippings 2-3 times throughout cooking and when doing so rotate the roasting pan.
  6. Remove the turkey from the oven and IMMEDIATELY remove the cheesecloth, transfer the turkey to a baking sheet, tent loosely with foil and let rest 20-30 minutes before slicing.