If your turkey is frozen, defrost it in the fridge but give yourself time (about 24 hours for every 4-5 lbs).

If you are cooking a wild turkey, the night before, pat your turkey dry and rub it generously with kosher salt (inside and out). Let it rest uncovered in the fridge overnight. This dry brine makes the meat juicy and flavorful (if it's a store bought bird, you can skip this step)

Giving yourself enough time to cook your bird (about 13 minutes per pound), preheat your oven to 425°F.

Mix softened butter with chopped herbs and minced garlic. Gently loosen the skin of the turkey breast and rub half the butter mixture underneath, and the rest all over the outside.

Place onion, carrot, and celery in the bottom of a roasting pan. Add a cup or two of broth. Set the turkey on a rack over the veggies, breast-side up.

Lower the temperature and roast uncovered at 325°F. General rule: about 13–15 minutes per pound. (So a 12-pound turkey takes around 3 hours.)

Check halfway through — if the skin is browning too fast, tent it loosely with foil

Use a thermometer! Turkey is done when the thickest part of the breast reads 165°F (74°C) and the thigh hits 175°F (80°C)

This is the step that separates dry turkey from juicy turkey. Let it rest at least 30 minutes before carving. This allows all the juices to settle back into the meat.

Use the pan drippings and veggies for a quick gravy. Strain, simmer, thicken with a little flour or cornstarch slurry, and pat yourself on the back.