Prepare the turkey

• Take the turkey out of the fridge and rinse it completely to remove the brine.
• Pat the turkey completely dry and let it come to room temperature.

Make the compound butter

• Mix the softened unsalted butter with the minced garlic, sea salt, onion powder, paprika and adobo seasoning.
• Finely mince the sage, rosemary and thyme and work them into the butter.

Stuff butter under the skin

• Gently separate the skin from the meat without tearing it, creating a pocket.
• Push the compound butter under the skin and smear it back using the skin.

Season the outside

• Rub the outside of the turkey with paprika and adobo seasoning.

Fill the pan and the cavity

• Place the carrots and roughly chopped onion in the roasting pan.
• Fill the cavity with a handful each of thyme, sage and rosemary, half an onion and the lemon.

Inject the turkey

• Melt one stick of butter and draw it into the meat injector.
• Inject the butter into the turkey.

Add broth and roast

• Pour the beef broth into the pan, just enough to cover the bottom.
• Roast at 330 °F (165 °C) for about 4 hours, until cooked through.

Baste and inject

• Every 30 minutes, take the turkey out, baste it with the pan juices and inject it again.