Remove your turkey from the refrigerator 30 minutes before preheating the oven to 325°F. I do this because cold birds cook unevenly—the outside races ahead while the center stays dangerously undercooked. Room-temperature meat cooks predictably, which is what you need when feeding 10 people.

Pat the bird completely dry inside and out using paper towels, then mix your olive oil, melted butter, salt, pepper, sage, thyme, and rosemary in a small bowl. This herb-oil mixture is going directly under the skin, not brushed over top where it'll burn—separate the skin from the breast meat gently with your fingers, working from the neck down toward the thighs.

Spread half the herb mixture under the skin, using your fingers to coat the breast meat thoroughly, then repeat on the thighs and legs. I learned this step by accident when a friend showed me her technique, and it changed everything because now the seasoning flavors the protein itself instead of just the surface.

Stuff the cavity loosely with quartered onion, smashed garlic cloves, and lemon halves—the garlic perfumes the entire bird while lemon juice tenderizes it from inside out. Tie the legs together loosely with kitchen twine so heat circulates evenly through the thighs, where dark meat needs longest cooking time anyway.

Place the turkey breast-side up on a roasting pan, then pour chicken broth into the bottom of the pan before it goes into the oven. Roast for approximately 13-15 minutes per pound at 325°F, checking internal temperature at the thickest thigh spot—you're looking for 165°F exactly on a meat thermometer.

After the first two hours, rotate the pan 180 degrees so the back gets equal heat exposure. This prevents uneven browning and ensures even cooking throughout—I rotate once more at the three-hour mark if the turkey is a full 12 pounds.

When the thermometer hits 165°F in the thigh without touching bone, remove the bird and let it rest 15 full minutes before carving. This rest period lets juices redistribute back into the meat instead of running out onto the cutting board—the difference between dry turkey and succulent meat is literally those 15 minutes of patience.