Roast Turkey Recipe

1. Heat the oven to 400°F. Position a rack one level below the center and leave enough room above it for the turkey. 2. Combine the butter, garlic, lemon zest, and rosemary in a small saucepan over medium-low heat. Once the butter melts, remove the pan from the heat and set aside. 3. Unwrap the fully thawed turkey, remove the neck and giblets, and pat dry with paper towels. Set it on the rack in a roasting pan. 4. Pour the lemon juice over the turkey, then brush the skin with the melted butter mixture. Season generously with salt and pepper. 5. Add the chicken broth to the bottom of the roasting pan and place the lemon halves inside the turkey cavity. 6. Roast for 1 hour, then lower the oven temperature to 375°F. Continue roasting, basting with the pan juices about every 30 minutes, until the thickest part of the breast reaches 165°F and the thigh is around 175°F, checking without touching bone. Allow approximately 3 1/4 to 4 hours of total roasting time, using temperature rather than time to judge doneness. 7. Move the turkey to a serving platter and let it rest for at least 20 minutes before carving. If desired, decorate the platter with lemon slices and rosemary sprigs.