How to Roast a Thanksgiving Turkey (with Herbs and Citrus)

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• 12 each to 14 lb turkey
  Ingredient note

  Source: 1 -12 to 14 lb turkey; upper source range endpoint used for shopping.
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper
• 1 each small bunch of sage
  Ingredient note

  Source: 1 small bunch of sage
• 1 each small bunch parsley
  Ingredient note

  Source: 1 small bunch parsley
• 1 each small bunch thyme
  Ingredient note

  Source: 1 small bunch thyme
• ½ cup grass-fed butter (softened)
  Ingredient note

  Source: ½ cup grass-fed butter (softened)
• 2 each oranges (zested and sliced into 4 pieces each)
  Ingredient note

  Source: 2 oranges (zested and sliced into 4 pieces each)
• 2 each lemons (zested and sliced into 4 pieces each)
  Ingredient note

  Source: 2 lemons (zested and sliced into 4 pieces each)
• 1 head garlic (sliced whole horizontally)
  Ingredient note

  Source: 1 head garlic (sliced whole horizontally)
• 4 cups water
  Ingredient note

  Source: 4 cups water
• 3 cups turkey broth (divided)
  Ingredient note

  Source: 2 - 3 cups turkey broth (divided); upper source range endpoint used for shopping.
• 2 tablespoons cornstarch
  Ingredient note

  Source: 2 tablespoons cornstarch

1. Prepare the herbs by finely dicing 1 tablespoons of each sage and parsley and picking 1 tablespoon of thyme leaves. Set aside the remaining herbs.
2. In a small bowl mash together softened butter, chopped sage and parsley and picked thyme leaves, zest of lemons and oranges and 1 tablespoon of salt and 2 teaspoons of ground black pepper and set aside.
3. To prepare the bird: Remove the neck and the giblets from inside the turkey and discard or save for another use. Place the turkey on a rack in a large roasting pan and using paper towels dry the skin. Gently run your fingers underneath the skin of the turkey breast to separate it as far back as you can, without breaking through the skin. Dry in between with a paper towel. Generously season the cavity of the bird with salt and pepper.
4. Rub half of citrus and herb butter underneath the skin of the turkey breast as far back as you can and rub the remaining all over the top of the bird. Season again the outside of the bird generously with salt and pepper.
5. Stuff the cavity with the remaining lemon wedges, orange wedges, horizontally sliced garlic head and herbs as much as you can fit.
6. Truss the turkey by tucking the wings underneath the turkey and tie together the legs with kitchen twine as tightly as you can.
7. Transfer the turkey to the refrigerator, uncovered, overnight or for a maximum of 24 hours
8. Take the turkey out of the refrigerator an hour before you plan to roast it.
9. Pre-heat the oven to 450ºF.
10. Add 4 cups of water to the bottom of the roasting pan.
11. Bake the turkey, uncovered for 30 minutes.
12. Reduce the heat to 325ºF and continue to bake. Bast the turkey occasionally and add any broth to make sure the liquid stays about 1/4" high, if needed. Cover the top with aluminum foil if the turkey is browning too quickly. Roast until the turkey is cooked through (with an instant-read thermometer registering 165ºF in the thickest part of the turkey), for about 2-1/2 to 3 hours total. (see note)
13. Once done, let the turkey rest for a least an hour.
14. When cool enough to handle tip any juices from the cavity of the bird into the roasting pan and set bird aside on a cutting board to cool, tented with foil. Set the roasting pan and accumulated juices over two medium flames, add 1 cup of water and scrape up any browned bits from the pan.
15. Carefully strain out the broth into a large glass measuring cup or medium glass bowl and place in the refrigerator to separate the fat from the broth. You should have about at least 2 cups of broth.
16. Once cooled down, the fat should rise to the top and you should be able to separate most of it out. Reserve 3 tablespoons of fat and discard the rest. Measure out the remaining broth and add turkey stock until you get 4 cups total of liquid.
17. In a medium sauce pan add 3 tablespoons fat and whisk in cornstarch. Slowly whisk in broth/stock until it is nice and smooth and bring to a boil and cook for 5 minutes. Season to taste with salt and pepper.
18. Serve warm! Enjoy.
19. It's best to wear a pair of kitchen gloves and have a clean kitchen towel or paper towels handy during carving. With a carving knife and tongs remove the breast meat first by carving it out. Slice the breast meat across the grain and lay on a platter.
20. Slice through the skin of the drumsticks and bend them back until you can cut through the joint. Set on platter.
21. Flip the bird over slice through the skin on the wing and bend back until they break, and cut them off.
22. Cut the thigh meat toward you and bend back until the joint is exposed and cut through it to remove it. Cut the bone and all the joints out of it, and then slice through the meat against the grain, like you do the breast meat.
23. Pick off any remaining meat from the bird and set aside for leftovers the next day, or to serve.