This Parmesan Roasted Turkey is phenomenal and great for any holiday. Plus, the leftovers make great turkey sandwiches or filling for a hearty soup.
Preheat the oven to 325 F.
Rinse the brined turkey under cold water; pat dry, inside and out (important, otherwise you will not be able to coat with the softened butter), with paper towels.
In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated).
Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic.
Place turkey, breast side up, on rack in roasting pan. Pour chicken broth in roasting pan.
Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey.
Roast 1 hour more spooning juices over turkey every 20 minutes.
Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165 F and thigh juices run clear.
During the last 20 minutes sprinkle turkey liberally with grated Parmesan.
Remove from oven; transfer turkey to serving platter. Remove vegetables from inside cavity; discard.
Adapted from Recipe.com