1-First, thaw a frozen turkey in the refrigerator, allowing 24 hours per 5 pounds plus one extra day to ensure it’s fully defrosted.

2-Remove the turkey from the fridge 1 hour before roasting to bring it to room temperature, which helps it cook evenly.

3-Preheat the oven to 325 degrees Fahrenheit and adjust the oven rack to the center position for optimal heat distribution.

4-Prepare the herb butter by mixing 1 cup softened butter, 1 teaspoon salt, 1/2 teaspoon pepper, 6-8 cloves minced garlic, and fresh chopped rosemary, thyme, and sage until well combined.

5-Remove the neck and giblets from the turkey cavities and save them for gravy or set them aside.

6-Pat the turkey dry with paper towels to help the skin crisp up nicely during roasting.

7-Season the cavity with 1 teaspoon salt and 1/2 teaspoon pepper, then stuff it with 1 quartered onion, 1 quartered lemon, 1 quartered apple, and the 0.75 ounce each of fresh rosemary, thyme, and sage for added flavor.

8-Loosen and lift the skin above the breast, then spread a few tablespoons of the herb butter mixture underneath for extra moisture.

9-Tuck the wings underneath the turkey to prevent them from burning, and place the turkey on a roasting rack or a bed of chopped vegetables in the pan.

10-Microwave the remaining herb butter for 30 seconds until softened, then brush it all over the outside of the turkey.

11-Roast the turkey for about 13-15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh and breast. Check out our refreshing drink recipes to pair with your meal for a complete feast.

12-Check halfway through roasting; once the skin is golden brown, tent the turkey breast with foil to prevent overcooking.

13-Let the turkey rest for 20-30 minutes after removing it from the oven before carving, allowing the juices to settle.

14-Reserve the drippings for making gravy, which adds even more flavor to your Thanksgiving spread.