Ingredients:

  • 1 cup (240ml) low-sodium chicken broth
  • 1/2 cup (120ml) olive oil
  • 1/4 cup (60ml) melted unsalted butter
  • 1/4 cup (60ml) Worcestershire sauce
  • 3 tablespoons minced fresh garlic
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon dried sage
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 (12-14 pound) turkey, thawed
  • 2 tablespoons olive oil
  • Salt and pepper

Instructions:

  1. Combine all marinade ingredients in a bowl and whisk to combine.
  2. Cover and refrigerate for at least 2 hours to allow flavors to meld.
  3. Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
  4. Fill the meat injector with the marinade. Inject the turkey breast, thighs, and legs with the marinade, spacing injections about 1-2 inches apart. Inject at different angles to ensure even distribution.
  5. Rub the turkey skin with olive oil. Season generously with salt and pepper.
  6. Place the turkey on a roasting rack in a roasting pan. Roast in a preheated oven at 325°F (160°C) until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Cooking time will vary depending on the size of your bird; a rough guideline is 13 minutes per pound.
  7. Remove the turkey from the oven and let it rest for at least 20 minutes before carving.