Before cooking, ensure your turkey is completely thawed, especially if it’s been in the freezer. This can take several days in the fridge, so plan ahead. Remove the neck and giblets from the cavity.

Give the turkey a good rinse under cool water and pat it dry with paper towels. Dry skin leads to crispy results!

In a mixing bowl, combine softened butter, olive oil, garlic powder, sea salt, and freshly cracked pepper. If using herbs, chop them finely and mix them into the butter. Use your hands to loosen the skin of the turkey carefully. This keeps the meat moist.

Now, take half of your buttery mixture and rub it directly onto the meat, beneath the skin. Use the remaining mixture to coat the outside of the bird. When finished, stuff the cavity with lemon wedges and any remaining herbs. This adds moisture and subtle flavor during cooking.

Preheat your oven to 325°F (163°C). While waiting for the oven to heat, place the turkey on a roasting rack in a large roasting pan. This allows air to circulate around the turkey, resulting in even cooking.

Pour the chicken, vegetable, or turkey stock into the bottom of the roasting pan. This helps create steam, keeping the meat juicy while it roasts. It also serves as the base for your gravy later on.

Place the turkey in the oven. A general guideline is to roast for about 13 minutes per pound. So, for a 15-pound turkey, you’re looking at approximately 3 to 3.5 hours.

Every hour, baste the turkey with the drippings from the pan to keep it moist and to enhance that golden color.

Around the last hour, start checking the internal temperature. Insert a meat thermometer into the thickest part of the thigh without touching bone. The turkey is done when it reaches 165°F (74°C).

If you like crispy skin, give it a few extra minutes under the broiler at the end. Just watch closely to prevent burning!

Once the turkey is out of the oven, it’s essential to let it rest for at least 20-30 minutes. This allows the juices to redistribute for a succulent carving experience.

However tempting it may be, waiting is crucial. Surprisingly, this step improves texture and moisture.

Now, it’s time to carve! Use a sharp carving knife and slice away at the breast meat. Follow with the legs and thighs.

Serve with your favorite sides. Enjoy every moment—you’ve earned it!