Classic Herbed Roasted Turkey

Place the turkey breast-side up on a wire rack set over a rimmed baking sheet or roasting pan.
Refrigerate uncovered for at least 30 minutes or up to 24 hours. Longer drying time air-dries the skin for extra crispiness.

In a food processor, combine herbs, garlic, lemon zest, salt, and pepper. Process for about 20 seconds until coarse. Add Dijon mustard and olive oil, then process until smooth.

Preheat the oven to 425°F. Line a V-shaped roasting rack with heavy-duty foil and poke holes for drainage. If using a standard wire rack and baking sheet, be prepared to drain the baking sheet a few times during roasting.

Remove the turkey from the fridge and place breast-side up on the baking sheet. Carefully loosen the skin over the breasts, thighs, and drumsticks. Rub 2–3 tablespoons of the herb paste under the skin in these areas. Spread the remaining paste inside the turkey cavity.

Place the turkey breast-side down in the V-rack over the roasting pan. Roast at 425°F for 45 minutes.

Remove the turkey and reduce the oven to 325°F. Rotate the turkey so the breast is up. Return to the oven and roast 1–2½ hours more, until the thickest part of the breast reaches 160°F and the thigh reaches 170–175°F.

Remove the turkey from the oven and let it rest for 30 minutes before carving. Serve and enjoy!