-
Remove all contents of the turkey cavity (save it for gravy)
-
Rinse the turkey with lemon juice and water
-
Pat dry very well.
-
Inject the every part of the turkey with the marinade
-
Cover with foil or place in a large marinating bag and refrigerate for 24 hrs.
-
Preheat oven to 325°F
-
Place the turkey in a roasting pan
-
Pat dry again with paper towels
-
Rub olive oil all over the skin of the turkey
-
Gently push the herb butter until the skin of the breasts.
-
Sprinkle 1 tsp of salt into the turkey’s cavity
-
Stuff the onion, bell pepper, orange, garlic, celery, rosemary, and thyme into the cavity.
-
Sprinkle a thin, even layer of Cajun or Creole seasoning all over the skin of the turkey
-
Do the same with the Herbs de Provence seasoning
-
Tuck the wings behind and under the turkey
-
Tie the legs together with kitchen twine or dental floss
-
Cover the ends of the legs with foil and lay a piece of foil over the breasts to prevent early browning and burning
-
Pour the chicken broth into the bottom of the roasting pan under the turkey.
-
Place the turkey in the center of the oven and roasted according to the instructions on the turkey packaging. (Approx: 13 mins per pound)
-
Halfway through the roasting time, carefully remove the turkey and baste it with the turkey drippings.
-
Place it back into the oven, but rotate it in the opposite direction from the last time you placed it into the oven. (See tutorial for a visual.)
-
When there is about 30 minutes left in the roasting time, remove the turkey from the oven , baste again, and remove the foil from the breast.
-
Continue roasting until a meat thermometer stuck between the leg and the breast registers 165°F. To ensure an accurate read, be careful not to poke bones with the thermometer.
-
Remove the turkey from the oven, cover with foil, and allow it to rest for at least 1 hour before carving.
-
Enjoy!