INGREDIENTS

FOR THE TURKEY

1 whole turkey (10–12 lb | 4.5–5.5 kg)
½ cup | 115 g unsalted butter, softened
2 tbsp fresh rosemary, chopped
2 tbsp fresh sage, chopped
4 garlic cloves, minced
1 lemon, halved
2 tbsp olive oil
Salt and ground black pepper, to taste
For the vegetables
1 lb | 450 g baby potatoes
4 carrots, cut into large pieces
2 red onions, quartered
2 tbsp olive oil
Salt and ground black pepper, to taste
For the gravy (optional)
Pan drippings
2 tbsp all-purpose flour
2 cups | 500 ml turkey or chicken broth

STEPS

STEP 1
Preheat the oven to 350°F | 180°C.
STEP 2
In a small bowl, combine the
softened butter with the rosemary, sage, garlic, salt and pepper.
STEP 3
Pat the turkey dry with paper
towels. Carefully loosen the skin over the breast and spread part of the herb
butter underneath. Rub the remaining butter all over the outside of the turkey.
STEP 4
Place the lemon halves inside the cavity and drizzle the turkey with olive oil.
STEP 5
Arrange the potatoes, carrots, and
onions in a large roasting pan. Drizzle with olive oil, season with salt and
pepper, and place the turkey on top.

STEP 6
Roast for about 3 hours, basting the turkey with the pan drippings every 45 minutes. The turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F | 74°C.
STEP 7
Remove the turkey from the oven and
let it rest for 20–30 minutes before carving.
STEP 8
If making the gravy, transfer the
pan drippings to a saucepan. Stir in the flour and cook for 1 minute. Gradually
whisk in the turkey/chicken broth, stirring constantly, until the gravy
thickens slightly.
STEP 9
Serve the turkey on a Fontana oval
platter with the roasted vegetables and the warm gravy in a matching gravy
boat.