Ingredients
12lbswhole turkey,skin on, fully defrosted, washed, giblets, and neck removed
3garlic heads,cut in half horizontally, divided
3lemon slices,divided
6thyme,sprigs, divided
6rosemary,sprigs, divided
½cupolive oil,divided
4ozunsalted butter
1½tspfresh thyme leaves,or 1/2 dried thyme, chopped
4tspgarlic,minced
salt
cracked pepper
Preparation
Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
Preheat oven to 425 degrees F or 390 degrees F for fan-forced. Lower oven shelf to the lowest part of your oven.
Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil, and 1 slice of lemon.
Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from the remaining slice, herbs, and a drizzle of olive oil.
Melt the butter and rub it all over the turkey, including under the skin. Season generously all over with salt and pepper.
Place turkey on top of the garlic and herbs in the pan, breast-side down. Drizzle with the remaining oil.
Roast uncovered for 30 minutes for a small turkey under 13 pounds or 45 minutes for a larger turkey over 14 pounds.
Turn turkey over with a clean tea towel or oven mitts and baste with pan juices.
Using the reserved herb butter, use a spoon to spread half of it over the top of your turkey. Pour any remaining juices over your turkey.
Reduce heat to 325 degrees F for standard ovens or 300 degrees F for fan-forced. Roast for 1 hour.
Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your turkey.
For extra crispy skin, broil or grill in the last 5 to 10 minutes, keeping your eye on it so it does not burn, until the skin is crispy and golden browned all over.
Tent turkey with foil and allow it to rest for 20 to 30 minutes before carving and serving.
Remove 2½ cups of the liquid from the pan juices, strain, and reserve for your gravy.
