Ingredients:
- 2 Tbsp. dried parsley
- 2 Tbsp. ground dried rosemary
- 2 Tbsp.rubbed dried sage
- 2 Tbsp. dried thyme leaves
- 1 Tbsp. lemon-pepper seasoning
- 1 Tbsp. salt
- 15 lb. whole turkey, neck and giblets removed
- 1 medium orange, cut into 8 wedges
- 1 medium onion, chopped into large pieces
- 1 medium carrot, cut into ½-inch slices
- 2 stalks celery, cut into ½-inch slices
- 1 stick melted butter
- 14.5 oz. carton chicken broth
Directions:
- Gather all ingredients. Preheat oven to 350 F. Line a roaster with sheets of aluminum foil long enough to wrap around turkey.
- Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning and salt together in a small bowl. Rub herb mixture into turkey cavity and then stuff with orange wedges, onion, carrot and celery.
- Tie turkey legs together with kitchen string and tuck the wings under the body. Place turkey on the foil in the roasting pan.
- Pour butter and chicken broth over turkey, making sure to get some liquid in the cavity. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
- Roast turkey in the preheated oven until juices run clear, 2½ to 3 hours.
- Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 F.
- Remove turkey from the oven, cover with two sheets of aluminum foil and allow it to rest in a warm area before slicing, 10 to 15 minutes.
