Step 1

Prepare the turkey: (Optional: brine the turkey for 8-18 hours for extra tenderness.) Remove the turkey from the fridge 1 hour before roasting. Remove the giblets from the body cavity or neck cavity. Pat dry with paper towels. It’s ok if your turkey still feels cool after sitting at room temperature.

Step 2

Seasoning: In a small bowl, mix together the softened butter, garlic, salt, and pepper. Rub all over the turkey. Then rub with olive oil. (If you have stuffing, spoon it through the neck end of the turkey.)

Step 3

Preheat the oven to 425°F: Position an oven rack in the bottom third of the oven. Then preheat the oven to 425°F (218°C). Place a wire rack in a roasting pan. Then place the turkey onto the rack breast side up. If available, insert an ovenproof meat thermometer all the way into the thigh and leave it in during baking.

Step 4

Place the turkey in the oven and lower the heat to 325°F: When the oven is hot, add the turkey and immediately lower the heat to 325°F.

Step 5

Roast the turkey: It takes about 3 hours to cook in a regular oven and 30 minutes less in a convection/forced air oven. Baste the turkey with pan juices halfway through. Start checking the internal temperature of the turkey regularly after 2 hours.

Step 6

Check the doneness: Look at the meat thermometer or insert an instant-read thermometer into the turkey thigh and breast. Your turkey is done as soon as it registers 165°F (74°C). If it’s not ready, put it turkey back in the oven. (Note: the temperature can rise quickly after 140°F).

Step 7

Rest the turkey: When the turkey is done baking, remove it from the oven. Using an oven mitt, lift one end of the roasting pan lengthwise to allow liquids from the cavity to flow out. Transfer the turkey to a cutting board. Cover with aluminum foil and let it rest for 30 to 60 minutes before carving.