Herb butter roast turkey

Ingredients

• 1 whole turkey (12 to 14 lb), thawed, or 1 bone-in turkey breast (6 to 8 lb)
• 8 tbsp butter, softened
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 lemon, halved
• 1 yellow onion, quartered
• 1 head garlic, halved crosswise
• 2 cups chicken broth

Steps

1. Heat the oven to 325 °F with a rack in the lower third.
2. Take the neck and giblets out of the turkey and pat it dry with paper towels. Do not rinse it.
3. Mash the butter with the sage, thyme, rosemary, salt and pepper.
4. Loosen the skin over the breast with your fingers and rub half the butter under it. Rub the rest over the outside.
5. Wash your hands, and anything the raw turkey touched, with soap and water.
6. For a whole bird, put the lemon, onion and garlic in the cavity and tuck the wing tips under. For a breast, scatter them in the pan.
7. Set the turkey on a rack in a roasting pan and pour the broth into the pan.
8. Roast a 12 to 14 lb whole turkey for 3 to 3 3/4 hours, or a 6 to 8 lb breast for 2 1/4 to 3 1/4 hours.
9. If the skin browns too fast, cover it loosely with foil.
10. Check with a thermometer: it is done at 165 °F in the thickest part of the breast and in the innermost part of the thigh and wing.
11. Let the turkey rest for 20 minutes before carving. Keep the pan juices for the gravy.

Make ahead: Thaw a frozen turkey in the fridge, allowing about 24 hours for every 4 to 5 lb. For a 12 to 16 lb bird, start 3 to 4 days ahead.