0 Thaw the turkey according to the directions on the package. Once completely thawed, remove the giblet packet, neck, and any other items from the cavity. Discard these unless you plan to use them for another dish.
1 Clean one side of your kitchen sink with bleach, rinse thoroughly, then place the turkey in it. Rinse the turkey well with cold water, making sure there’s no blood or feathers remaining. Allow the turkey to drain, then use paper towels to pat it completely dry.
2 Set the turkey in the roaster pan, drizzle with olive oil, and rub it over both sides. In a small bowl, combine all the turkey seasoning ingredients (refer to recipe card) and mix well. Generously season both sides of the bird, pressing the seasoning into the skin so it adheres.4
3 In another bowl, combine butter and chicken broth, then microwave in 30-second intervals until the butter has melted. Stir in the turkey marinade seasoning (see recipe card) until fully dissolved. Use a marinade injector to draw up the mixture and inject it horizontally throughout the turkey.
4 Fill the turkey cavity with carrots, celery, and onions, then scatter more of these vegetables in the bottom of the roaster. Pour the remaining marinade along with 2 cups of chicken broth into the bottom of the roaster pan.
5 Cover the turkey loosely with foil, making sure it doesn’t touch the skin. Roast at 350°F for 3 hours. After 3 hours, remove the foil and continue baking for 30 more minutes or until the internal temperature reaches 165°F.
6 Let the turkey rest for 30 minutes before carving. While resting, take 1–2 cups of the drippings and whisk them together with the turkey gravy packet. Bring the mixture to a boil, then set aside. Serve and enjoy!
