Directions

• Make Turkey Butter

Pulse all the turkey butter ingredients in a food processor until chopped. Scrape down the sides and bottom of the bowl, then pulse a few more times until smooth.

• Prepare Turkey

Preheat the oven to 325° Fahrenheit (162° C) and adjust the oven racks so that the turkey will fit.

Place the onion, carrot, celery, garlic cloves, thyme sprigs, sage leaves, and chicken stock in the bottom of the roasting pan. Set a roasting rack into the pan, suspended above the ingredients.

Add a quarter of the turkey butter to a small saucepan over low heat. Melt the butter, and then remove from the heat. Set aside.

Place the turkey on the roasting rack. Use your hands to create a pocket between the skin and breast meat. Use a knife or scissors to make a hole where the drums meet the thighs.

Rub the remaining turkey butter into the pockets under the skin and the holes near the thighs. Massage the butter to create an even layer underneath the skin — this is a messy job, but well worth it for impact flavor! I use almost all of the butter. Depending on how large your turkey is, you may only need some of it. Alternatively, if you have a disposable piping bag, pipe the butter under the skin and into the holes in the legs, then massage the butter around.

Flip the turkey over so that it is breast-side-down on the roasting rack. Brush some of the melted turkey butter all over the back of the turkey. Flip the turkey back so that the breast side faces up, and then brush the remaining melted butter all over the top (all this butter will make the turkey incredible). Lightly season with salt and pepper.

• Cook the Turkey

Roast the turkey for approximately 14 minutes per pound, checking and basting with the fat on top of the broth in the pan every half hour. If the liquid level drops too low in the pan, add some water to replace it. I rotate the pan every hour for even browning. For a 15-pound turkey, it will take 3 ½ hours.

When the turkey is about two shades lighter than you want in color, tent it with foil and roast until an internal thermometer inserted into a few areas (breast and thighs) reads 160° Fahrenheit (71° C). Check both sides of the thickest part of the thigh, away from the bone. As a visual cue, you want to roast turkey until the juices run clear from the thigh after piercing it with a knife.

Remove the turkey from the oven and let it rest for 30 minutes to 1 hour before carving. To keep warm after resting, place into an oven set to 200°F (93°C). To prevent it from drying out, loosely cover it with foil.