1-First Step: Make the Herb Butter Preheat oven to 325°F (160°C). Toss all herb turkey butter ingredients into a food processor. Pulse until smooth and green-flecked. This takes 1-2 minutes. Melt 1/4 of it for brushing; set aside the rest. I love prepping this up to 5 days ahead, just refrigerate and soften before use.

2-Second Step: Prep the Roasting Pan In the roasting pan, add onion wedges, chopped carrots, celery, smashed garlic, thyme sprigs, sage leaves, and chicken stock. Set the rack above the veggies. This mirepoix catches drippings for amazing gravy. Add water if stock runs low later.

3-Third Step: Prepare the Turkey Place thawed, brined, trussed turkey on the rack. Loosen skin by sliding fingers or knife under it, creating pockets near thighs. Make small holes too. Rub most unmelted butter under skin, massaging into meat. Use hands or pipe it in. Flip bird breast-side down, brush back with melted butter. Flip up, brush top lightly, season with salt and pepper. Pat dry first for crisp skin.

4-Fourth Step: Roast the Best Roast Turkey Roast 14 minutes per pound: 3.5 hours for 15-pounder. Baste every 30 minutes with fat from pan (not broth). Rotate pan hourly for even browning. Tent with foil when skin is two shades lighter than golden. Check temp: 160°F in breast and thighs, away from bone, clear juices. Carryover hits 165°F. Total time 3-4 hours.

5-Fifth Step: Rest and Serve Rest 30-60 minutes, loosely tented. Keep warm in 200°F oven if needed. Carve: breasts first, then legs. Use drippings for gravy. Serves 14 juicily.