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A fragrant sage-rubbed turkey with golden, herb-crusted skin is a high protein, family Thanksgiving classic. This aromatic bird fills your home with the quintessential holiday scent.
Preheat the oven to 325°F (163°C) with the rack in the lower third. Remove the turkey giblets and pat the bird thoroughly dry inside and out with paper towels.
Combine softened butter, chopped sage, thyme, and rosemary in a bowl. Loosen the turkey skin gently over the breast and rub half the herb butter directly under the skin for maximum flavor penetration.
Rub the remaining herb butter all over the turkey surface. Drizzle with olive oil, and season outside and inside the cavity generously with kosher salt and black pepper.
Stuff the cavity with quartered onion, lemon, and celery stalks. Tuck the wings under the bird and tie the legs loosely with kitchen twine.
Roast the turkey breast-side up in a large roasting pan. After 1 hour, baste with juices from the pan, then repeat every 45 minutes. Monitor the browning—cover breast loosely with foil if skin gets too dark.
Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 2.5–3.5 hours total for a 12-lb turkey.
Remove the turkey from the oven and let it rest covered with foil for 20–30 minutes before carving for juicy, tender slices.
