Several sprigs of fresh herbslike sage, rosemary, thyme
Preheat your oven to 425°F with the rack in the lower third of the oven. Rinse and pat turkey dry with paper towels. Remove neck and giblets, gravy packet, or any packages inside the cavities of the bird. Check the large cavity as well as the neck cavity. For the turkey seasoning, you will need to make our Herb Butter Rub. It’s just 3 ingredients and takes only a few minutes to mix together!
Carefully lift up the skin, separating it from the breast as much as you can. The back of a spoon works well for this. Season underneath with garlic butter. Rub the outer skin all over with more garlic butter. You don’t have to use it all: the leftover butter is perfect for buttering rolls, or on vegetables, or potatoes! You can also freeze the extra.
Stuff the cavity with the orange, lemon, onion, and herbs.
Tie the legs with cooking twine and transfer to a rack set inside a roasting pan. Tuck the wings underneath so they don’t burn – this is important!Pour 2 cups chicken broth into the roasting pan and transfer to the oven.
Roast the turkey for 15 minutes, then reduce the oven temperature to 350°F. After the first hour of roasting the turkey, baste it every 30 minutes. Tent the turkey with foil if the skin becomes deep golden brown before the turkey is cooked through. You can also cover just the parts that are browning too quickly.
Roast until a meat thermometer inserted into the thigh joint registers 160°F. Remove the turkey from the oven and transfer to a carving board. The turkey will continue cooking and should reach 170°F. Let the turkey rest for at least 15 minutes before carving.
To make gravy from drippings, place the roasting pan on the stovetop over medium-high heat (or transfer juices to the saucepan if you prefer). Add 2 cups of the remaining broth to the pan drippings and bring to a simmer. Skim off all but 1-2 tablespoons of the fat, depending on the size of your bird.Combine milk and flour in a jar with a tight-fitting lid and shake vigorously to combine. Whisk the milk mixture into the gravy and simmer, stirring continuously until the gravy thickens slightly, about 2 minutes.
Turkey Breast: You can use a turkey breast in place of a whole turkey for this recipe.
Garlic Butter: Trust us, once you try this garlic butter spread on your turkey, you will never go back to traditional roasting. It makes the juiciest turkey you will ever try.
Carving Turkey: When carving the turkey, find the wishbone at the front center of the breast. Use your fingers to pull it out.
Slicing Turkey: Slice the turkey breast against the grain. Trust us, this will make a huge difference.