Preparation Steps

• Preheat oven to 325°F (160°C).
• Remove the turkey from its packaging. Discard the giblets and neck. Pat the turkey dry inside and out with paper towels. This is crucial for crispy skin.
• Place the turkey on a roasting rack in a large roasting pan.
• In a small bowl, mix the softened butter with salt and pepper.
  1 pound Whole turkey
• Loosen the skin over the breast and thighs by gently sliding your fingers underneath. Spread half of the butter mixture evenly under the skin.
• Rub the remaining butter mixture all over the outside of the turkey.
• Stuff the cavity of the turkey with the quartered onion, celery pieces, thyme, and rosemary sprigs.
  1 pound Whole turkey
• Tuck the wing tips under the body of the turkey and tie the legs together with kitchen twine.
• Roast the turkey for approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
• Baste the turkey with pan juices every 30-45 minutes during roasting.
• If the skin begins to brown too quickly, loosely tent the turkey with aluminum foil.
• Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist turkey.