Yield: 8 to 12 servings

1 (15-pound) turkey, thawed if frozen
½ cup unsalted butter, softened
6 cloves garlic, minced
¼ cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons salt, divided
1 tablespoon ground black pepper, divided
2 cups chicken broth
Garnish: fresh cherries, orange wedges, rosemary, and garlic cloves

 

1. Remove giblets and neck from turkey; disregard or reserve for another use. Rinse with cold water and pat dry.

2. In a small bowl, combine butter, garlic, parsley, sage, rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Using your hands, pull turkey skin away from breasts but do not detach. Rub butter mixture underneath skin. Rub remaining 4 teaspoons salt and remaining 2 teaspoons pepper all over turkey and inside cavity. Refrigerate uncovered for at least 8 hours or overnight.

3. Let turkey sit at room temperature for 1 hour. Preheat oven to 300°.

4. Bake turkey for 2 hours, basting with chicken broth every 30 minutes. Increase heat to 400°, and bake until an instant-read thermometer inserted in the thickest part of thigh registers 155°, approximately 30 minutes more. Let turkey rest for 20 minutes before slicing. (Temperature will rise to 165° as turkey rests.) Garnish with cherries, oranges, rosemary, and garlic, if desired.