Roasting a turkey doesn’t have to be tricky follow these clear steps, and you’ll end up with a bird that’s tender and full of flavor. Start by thawing your turkey safely in the fridge, giving it 24 hours for every 5 pounds, plus an extra day just to be safe. This helps everything cook evenly and keeps things simple for beginners.

Once thawed, pull the turkey out about an hour before you start to let it reach room temperature. Preheat your oven to 325 degrees F and set the rack in the center for the best results. Now, mix up that herb butter: combine 1 cup softened butter with 1 teaspoon salt, 1/2 teaspoon pepper, 6-8 cloves of minced garlic, and some fresh chopped rosemary, thyme, and sage.

Remove the neck and giblets from the cavities, then pat the turkey dry with paper towels. Season the inside with a bit of salt and pepper, and stuff it with 1 quartered onion, 1 quartered lemon, 1 quartered apple, and any leftover herbs like the 0.75 ounce each of fresh rosemary, thyme, and sage. Loosen the skin over the breasts and spread some herb butter underneath for extra moisture.

Tuck the wings under the body and place the turkey on a roasting rack or a bed of chopped veggies like carrots, onion, and celery in a pan. Soften the rest of the herb butter in the microwave for 30 seconds, then brush it over the outside. Pop it in the oven and roast for 13-15 minutes per pound until it hits 165 degrees F in the thigh and breast.

Halfway through, cover the breast with foil once the skin is golden to avoid overcooking. After it’s done, let it rest for 20-30 minutes so the juices settle, making carving easier. Don’t forget, you can save those pan drippings for gravy if you like. Total cooking time runs about 3 to 3.5 hours, but use a thermometer to check take it out at 160 degrees F, and it will reach 165 through carryover.