Perfectly Roasted Turkey - Cooking Like Kate

Remove the thawed turkey from the fridge and let it sit at room temperature for 1 hour before cooking.
1 whole turkey
Preheat your oven to 450°F (232°C).
Pat the turkey dry with paper towels and gently loosen the skin over the breasts and thighs using your fingers. Be careful not to tear the skin.

In a bowl, mix softened butter, parsley, thyme, rosemary, sage, garlic, and lemon zest until well combined.
1 cup unsalted butter, 2 tbsp fresh parsley, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tbsp fresh sage, 4 cloves garlic, zest of 1 lemon

Spread half of the butter compound under the turkey skin, focusing on the breasts and thighs. Massage the butter gently to distribute it evenly.
Rub the remaining butter all over the turkey’s skin for a beautifully golden, flavorful finish.
Stuff the turkey cavity with onion quarters, garlic halves, lemon halves, and the bunch of fresh herbs.
1 large onion, 1 garlic bulb, 1 lemon, 1 bunch fresh herbs

if you do not have a rack create a makeshift rack by layering thick slices of onion, celery stalks, and carrots on the bottom of the roasting pan.
large onion, 2 celery stulks, 2 carrots, 1 lemon
Pour 2 cups of chicken or turkey stock into the pan to create steam, which keeps the turkey moist during roasting.
2 cups chicken or turkey stock

Place the turkey breast-side up in the prepared roasting pan. Roast at 450°F (232°C) for 15 minutes to achieve a golden, crisp skin.
Reduce the oven temperature to 350°F (177°C) and continue roasting for about 15 minutes per pound, basting the turkey with pan juices every 30 minutes to lock in moisture and flavor.
During the last 30 minutes of roasting, cover the tips of the wings and legs with foil to prevent burning.

Check for doneness by inserting a meat thermometer into the thickest part of the thigh, ensuring it does not touch the bone. The turkey is ready when the temperature reads 160–165°F (71–74°C).
Remove the turkey from the oven and let it rest for 15–30 minutes before carving. Resting allows the juices to redistribute for tender, juicy meat.

Room Temperature Is Key: Letting the turkey sit out for an hour ensures even cooking throughout.
Steam Effect: The chicken stock in the roasting pan helps maintain a moist environment.
Protect the Wings and Legs: Cover the wing tips and leg ends with foil during the last 30 minutes of roasting to prevent burning.
Don’t Skip Basting: Regular basting every 30 minutes enhances the skin’s flavor and prevents dryness.
Thermometer Accuracy: Insert the thermometer into the thickest part of the thigh, avoiding contact with the bone, for an accurate reading.
Shorter Resting Time: Resting the turkey for 15–30 minutes is enough to redistribute juices without letting it cool too much.
Cooking Time: Cooking time for the turkey is approximately 13-15 minutes per pound, depending on its weight, with an internal temperature of 160-165°F in the thigh indicating doneness.