📖 Instructions

1. Preheat the oven to 325°F (160°C). Make sure you give your oven enough time to reach the optimal cooking temperature; patience is key!
2. Remove the turkey from its packaging. Take a minute to appreciate the beauty of this magnificent bird. Rinse it thoroughly inside and out with cold water. Pat it completely dry with paper towels – inside and out! Removing excess moisture ensures crispy skin. Trust me.
3. Prepare the lemon-herb butter. In a medium bowl, combine 1 cup of softened unsalted butter, the zest and juice of 2 lemons, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix it all together until well combined. The aroma alone is enough to make your mouth water!
4. Loosen the skin of the turkey breast. Gently slide your fingers between the skin and the breast meat to create a pocket. This allows the herb butter to directly flavor the meat. Be careful not to tear the skin!
5. Spread half of the lemon-herb butter under the skin of the turkey breast. Rub the remaining butter all over the outside of the turkey. Make sure every inch is coated for maximum flavor. This step is *crucial*.
6. Stuff the turkey cavity with aromatics. Quarter one of the remaining lemons and place it inside the turkey cavity, along with a few sprigs of fresh rosemary and thyme. These aromatics will infuse the turkey from the inside out.
7. Prepare the Brussels sprouts. Trim the ends of 2 pounds of Brussels sprouts and halve or quarter them, depending on their size. Place them in a large bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure they're evenly coated.
8. Arrange the Brussels sprouts around the turkey in a large roasting pan. This allows them to roast in the turkey drippings. If you want to have more crispy brussel sprouts, use another pan so that there is no overcrowding. Nobody likes mushy sprouts. Make sure your sprouts aren't overcrowded, too. You want crispy sprouts, not steamed ones!
9. Roast the turkey. Place the roasting pan in the preheated oven and roast for approximately 13 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 30 minutes to keep it moist and flavorful. Use a meat thermometer for accuracy!
10. Let the turkey rest. Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent it loosely with foil to keep it warm. This step is *essential*!
11. Carve the turkey and serve. Carve the turkey according to your preference and serve it alongside the roasted Brussels sprouts. Garnish with fresh herbs, if desired. Enjoy! Oh man, does this turkey look good