1-First Step: Bring the turkey to room temperature Remove the turkey from the fridge about 1 hour before roasting. This takes the chill off the bird and helps it cook more evenly. While you wait, remove the giblets from the cavity if they are inside. This is also a good time to gather your roasting pan, thermometer, paper towels, foil, and herb butter ingredients.

2-Second Step: Preheat the oven and prep the bird Set your oven to 325°F, which is 160°C. This temperature gives you steady roasting without drying the meat too fast. Next, pat the outside of the turkey dry with paper towels. Dry skin is important because it helps the butter cling to the bird and helps the skin crisp up instead of steaming. Season the cavity generously with kosher salt and black pepper. Then fill it with the quartered onion, quartered lemon, and fresh rosemary, thyme, and sage sprigs. Do not pack the cavity tightly. You want the heat to move through the bird as it roasts.

3-Third Step: Mix the herb butter In a bowl, combine 3/4 cup unsalted butter, 6 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon finely chopped fresh rosemary, and 1 tablespoon finely chopped fresh thyme. Stir until everything is fully mixed. The butter should be soft enough to spread easily. If it feels too firm, let it sit at room temperature a little longer.

4-Fourth Step: Season under and over the skin Carefully loosen the skin over the breast by sliding your fingers underneath it. Work slowly so you do not tear the skin. Spread about one-third of the herb butter under the skin, focusing on the breast meat, since that part can dry out faster than the dark meat. Then rub the rest of the butter over the outside of the turkey. Make sure to coat the legs, thighs, wings, and breast. This is what gives the bird its rich flavor and golden color. If you like, you can save a small spoonful of butter for the top of the skin once the turkey is almost done.

5-Fifth Step: Set up the roasting pan Place the turkey on a roasting rack set inside a pan, or place it on a bed of the optional chopped onion, celery, and carrots. The vegetables add flavor to the drippings and can give you a great base for gravy. Tuck the wing tips under the body so they do not burn. Avoid tying the legs together. Leaving them free helps air circulate around the bird and supports even cooking.

6-Sixth Step: Roast low and steady Roast the turkey for about 15 minutes per pound. For a 14-pound turkey, the cook time is about 3 hours 30 minutes. Start checking the internal temperature after about 2.5 hours if your bird is on the smaller side, and keep checking every 15 to 20 minutes near the end. Insert an oven-safe thermometer into the thickest part of the thigh or breast, but do not touch the bone. The turkey is ready when the internal temperature reaches 158°F to 160°F. That might sound a little lower than expected, but the temperature will rise as the turkey rests. If the skin starts browning too quickly, tent it loosely with aluminum foil. If the breast browns faster than the rest, move the rack lower in the oven for a more even roast.

7-Seventh Step: Rest before carving When the turkey reaches temperature, remove it from the oven right away. Cover it loosely with foil and let it rest for 30 minutes. Resting gives the juices time to settle back into the meat, which means each slice stays moist instead of spilling onto the cutting board. After resting, carve and serve with your favorite sides. You will have a juicy bird with crisp skin and strong herb flavor, which is exactly what people want from a foolproof Thanksgiving turkey.