Notes: sterilize cheesecloth ahead of time take out butter early to come to room temp take out turkey 1 hour early to come to room temp for 12 pound turkey, took out 6 days out https://www.halfbakedharvest.com/herb-and-butter-roasted-turkey-with-white-wine-pan-gravy/#wprm-recipe-container-34473
Herbs:
fresh sage, fresh thyme, fresh parsley
1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and allow to come to room temperature.
2. Make the butter. In a medium bowl, combine the 1 stick butter, the 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.
4. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion.
5. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well.
6. Take the remaining 1 stick 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.
7. Pour 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.
8. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. (for 12 # turkey, basted at 45, 1:45. Only needed 1:40 of the 2 hours)
9. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a cutting board, tent loosely with foil and let rest 20-30 minutes before slicing.