Ingredients:

  • 13 lb whole turkey (thawed and giblets removed)
  • 1/2 cup chicken bone broth
  • 4 tbsp unsalted butter, melted
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fine sea salt
  • 1 cup unsalted butter, clarified
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh thyme, finely minced
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp smoked paprika
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 1 bunch fresh sage
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the turkey completely dry with paper towels to ensure the butter baste adheres and the skin crisps effectively.
  2. Prepare the injection by whisking together 1/2 cup bone broth, 4 tbsp melted butter, Worcestershire sauce, garlic powder, onion powder, and sea salt. Load into a meat injector.
  3. Inject the liquid into the thickest parts of the breast and thighs. Inject until the meat slightly plumps up.
  4. Stuff the turkey cavity with the quartered onion, halved garlic head, sage bunch, and rosemary sprigs. Tie the legs with kitchen twine.
  5. In a small saucepan, combine 1 cup clarified butter, lemon juice, minced thyme, minced rosemary, and smoked paprika over low heat until emulsified.
  6. Roast the turkey at 350°F (175°C), 'painting' the exterior with the butter basting sauce every 45 minutes using a silicone brush until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.