Herb-Butter Roast Turkey with Crispy Skin

1. Preheat Oven

Adjust your oven rack to the middle position and preheat it to 450°F (230°C). While the oven heats up, line a rimmed baking sheet or broiler pan with aluminum foil and place a slotted broiler rack or wire rack on top.

2. Prepare Herb-Butter Mixture

In a food processor, combine the garlic, chives, parsley, sage, thyme, and shallots. Pulse until the herbs are finely chopped. Scatter the butter chunks on top of the herbs and pulse again until you have a homogeneous paste. Season the mixture with kosher salt and freshly ground black pepper, then pulse to combine everything evenly.

3. Melt Herb-Butter

Transfer half of this butter mixture to a small saucepan and melt it over low heat. This step ensures that you'll have melted butter for brushing on the turkey later.

4. Prepare Turkey

Carefully separate the skin from the flesh using your hands. Rub the remaining butter mixture directly on the turkey meat underneath the skin. Massage the skin from the outside to help distribute the butter evenly. Brush the exterior of the turkey with the melted butter and season it generously with salt and pepper.

5. Roast Turkey

Place the turkey on the wire rack and transfer it to the oven. Roast the turkey, rotating it occasionally, for about 80 minutes. You'll know it's done when an instant-read thermometer reads 150°F (66°C) in the breast and 165°F (74°C) in the thighs.

6. Rest Turkey

Once the turkey has reached the desired temperature, remove it from the oven and let it rest at room temperature for 20 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful turkey.

7. Carve and Serve

Carve the turkey and serve it with your favorite gravy.