1-Preheat and Prepare: First, preheat the oven to 325°F (160°C) and adjust the racks to fit the turkey. This sets the stage for even cooking and helps achieve that golden exterior.

2-Make the Herb Butter: Next, prepare the herb butter by pulsing all herb butter ingredients in a food processor until smooth. This step adds a burst of flavor that seeps into the meat.

3-Set Up the Roasting Pan: Arrange the onion, carrot, celery, garlic cloves, thyme, sage, and chicken stock in the bottom of the roasting pan, then set a roasting rack above. This creates a flavorful base for the turkey to rest on.

4-Prepare the Turkey: Melt a quarter of the herb butter in a small saucepan over low heat and set aside. Place the turkey on the roasting rack, create pockets between the skin and breast meat, and a hole where the drumsticks meet the thighs.

5-Apply the Butter: Subtly rub the remaining unmelted herb butter under the skin and into the holes, massaging to distribute evenly use a piping bag if you have one. Flip the turkey breast-side-down and brush the melted butter on the back; flip it breast-side-up and brush the remaining melted butter on top, then lightly season with salt and pepper.

6-Roast and Baste: Roast the turkey for approximately 14 minutes per pound, basting every 30 minutes by spooning fat from the pan over the skin add water if the liquid gets low, and rotate the pan every hour. When the skin is about two shades lighter than desired, tent the turkey with foil and continue roasting until the internal temperature reaches 160°F in the thickest part of the thigh away from the bone and the juices run clear.

7-Rest and Serve: Finally, remove the turkey from the oven and let it rest for 30 minutes to 1 hour before carving keep it warm by loosely covering with foil or placing in a 200°F (90°C) oven. This rest helps the juices settle for a tender finish. For related techniques, check out easy Thanksgiving turkey tips on our site.