the bed of veggies prepped (carrots, cucumbers, onions, rosemary stems) with 32oz of chicken broth

I didn’t have cooking string to tie the ends up so I used bamboo skewers instead (w/ onions on the end)

Ingredients:

under-skin rub:
3 sticks of butter, softened
12 sprigs of rosemary, stripped
6 sage leaves

13lb turkey
salt
pepper
1 lemon, thickly sliced
1 large onion, large dice

Preheat the oven to 450 degrees F.

Strip rosemary sprigs and rip up sage leaves and combine in pestle & mortar. Moderately smash together the herbs and then squish together with 3 sticks of softened butter. Put the mixture back in the fridge to harden.

Arrange celery, carrots, and diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper.

Stuff the inside of turkey cavity with diced onions and lemon slices. (Truss if necessary.)

Insert the meat thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until the thermometer reads 165 degrees F, about 3-4 hours.