Ingredients
20 lb Turkey or 2 Turkey Breasts

Compound Butter
2 Sticks of Unsalted Butter
2 tbsp Dill, Chopped
2 tbsp Chives, Chopped
2 tbsp Basil, Chopped
2 tbsp Parsley, Chopped
2 tbsp Thyme, Chopped
3 tbsp Sage, Chopped
2 tbsp Rosemary, Chopped
3 tbsp Lemon Zest (Orange if you want a sweeter flavor)
1 tbsp Lemon Juice
1 tbsp Black Pepper

Seasoning for Bird
Salt
Olive Oil 

Poultry Seasoning

For the Cavity
2 Lemons Juiced and Cut in Half
4 Celery Stalks
3 Carrots
2 Bell Peppers
2 Large Onions
3 Bulbs of Garlic

Directions

If you've never cooked a turkey before understand that it needs to be cleaned. So remove the gizzards in the cavity of the bird. It will be white and either plastic or paper. You will also need to remove the neck. Some people keep these pieces in for flavor and gizzard gravy. I don't usually use them when I cook but your more than welcome to search for another recipe that does. Rinse the cavity with lukewarm water.


Take your room temperature butter and place in a food processor or mixing bowl. Add all your herbs, lemon zest, and pepper. If in a mixing bowl mix together with a spatula or whisk. If in a food processor pulse the pepper, lemon zest, herbs and butter together. Add the lemon juice to the butter and mix it until everything comes together. Gently lift the skin from the meat on the bird. Make a small pocket under the skin and place your butter under the skin and spread it out. The compound butter should be speckled under the skin of the bird.



In a food processor blend up all your veggies: onions, bell pepper, garlic, celery, and carrots. Blend it until it becomes a thick paste. Season the cavity of the turkey with salt, pepper, and poultry seasoning. Fill the cavity with the puree. Why do we puree it well. When its pureed all the liquid is released and it will steam directly into the bird. Its going to look a hot mess when you place it in the cavity but I promise you it will aid you in the process of getting a nice moist turkey. Next place your lemons in the cavity or you blend them up in the puree as well. Fill the cavity as much as possible. As you can see in the picture below the cavity is filled with pureed veggies. Trust me there is a method to my madness ;)! Season the outside of your bird by first rubbing it down with olive oil and then adding your seasoning all over.


If you use turkey breasts follow the same steps just place your breasts upside down in the pan to keep them from drying out!


For a whole turkey its your decision whether to cook it upside down. My father likes his turkey a little on the dry side so I cook his right side up. Cook for 1 hr and 45 minutes to 2 hours on 350 degrees in an oven. If your oven has a tendency to run hot then place a pan of hot water to even out the heat and create a moist environment. Your food won't over cook and it will be moist.


When it cooks all the fat and juices will seep out into the pan. Baste your turkey every 10 to 20 minutes. Once its finished let it rest under a tented foil for 20 minutes and then slice and serve.

If you want gravy take the juices and place on the stove reduce it by half and make a roux. Add the reduction to the roux and let it cook until it thickens and you'll have turkey gravy. Here is a recipe for a roux in case your unsure of how to make it: Roux Recipe.

*Substitute*
You can add the herbs under the skin without adding the butter if your cutting down on fat. Just add a little water to a blender and add all the herbs to it then puree it and place it under the skin. You won't have the the butter flavor but you won't have the fat either.

Measure out your fats so that you know exactly how much your using and consuming. Don't just pour carelessly. A little goes a long way 1 to 2 tbsps of olive oil will do. The olive oil is to simply crisp up the skin while its in the oven.

Happy Eating!