• 1 (14-16 pound) whole turkey – Choose a turkey that fits your needs and oven size.
• Salt and pepper to taste – Used to season the turkey inside and out.

For the herb butter:

• 1 cup unsalted butter (2 sticks), softened – This will coat the turkey, helping it crisp and brown.
• 1 tablespoon fresh sage, finely chopped – Adds earthy flavor.
• 1 tablespoon fresh thyme, finely chopped – Brings a subtle lemony note.
• 1 tablespoon fresh rosemary, finely chopped – Provides piney, woodsy flavors.
• 4 cloves garlic, minced – For a savory kick.
• 1 teaspoon salt – Enhances the flavor.
• 1/2 teaspoon black pepper – Adds a slight heat and balances the herbs.

For inside the turkey:

• 1 lemon, halved – Adds brightness and helps keep the bird moist.
• A few sprigs each of fresh sage, thyme, and rosemary – Infuse the bird with their aromatic oils.
• 1 head of garlic, broken into cloves and peeled – Roasts inside for a sweet, mellow garlic flavor.