## Chef's notes

You can brine your turkey for extra flavor and juiciness. Submerge it in a salt, sugar, and herb water solution and refrigerate for 12-24 hours
Adjust cooking time based on the size of your turkey. A good rule of thumb is about 13 minutes per pound.
Use a meat thermometer to ensure the turkey is cooked thoroughly.
For extra moist meat, consider basting the turkey with butter and herbs or its own juices throughout the cooking process.

## Details

- ⏲️ Prep time: 4 days
- 🍳 Cook time: 4 hours
- 🍽️ Servings: 12

## Ingredients

- Whole turkey (14-18 lbs for 12 people) 
- Butter, softened
- Fresh herbs (such as thyme, rosemary, and sage)
- Salt and pepper
- Garlic
- Onion, quartered
- Carrots, cut into chunks
- Celery, cut into chunks
- Chicken or turkey broth
- Optional: White wine for basting


## Directions

1. Thaw your turkey if it's frozen. This may take several days in the refrigerator, depending on the size. (24 hours per 4 lbs)
2. Season: Pat the turkey dry with paper towels, Mix softened butter with minced garlic, chopped herbs, salt, and pepper, Rub this mixture under the skin and all over the outside of the turkey.
3. Stuff the Turkey (optional): If you choose to stuff your turkey, do so lightly as it will expand while cooking. Mix bread pieces with chopped onion, celery, garlic, salt and pepper and stuff inside the bird
4. Preheat your oven to 325°F (165°C)
5. Place the turkey on a roasting rack inside a roasting pan.
6. Scatter onion, carrots, garlic and celery around the turkey in the pan.
7. Pour broth (and optional white wine) into the bottom of the pan.
8. Cover loosely with aluminum foil.
9. Roast the turkey, basting every 30-45 minutes with the pan juices.
10. Cook until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
11. Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This helps the juices redistribute.
12. Carve the turkey and serve, enjoy with your favorite sides!