Roast Turkey

While turkey comes to room temperature, place 4 TBSP butter in a small microwave-safe bowl. Microwave until just softened, 10 seconds (if butter melts, start process over again). Strip thyme leaves from stems; chop leaves until you have 1 tsp. Chop reserved rosemary leaves until you have 1 tsp. Mix into softened butter. Season with salt and pepper.

Adjust racks to middle and bottom positions; preheat oven to 425 degrees. Halve and peel shallot. Reserve 2 cloves garlic for Turkey Jus; slice bottom ⅓ of remaining garlic head to expose the cloves. Once turkey has stood for 1 hour at room temperature, season all over, including inside the cavity, with plenty of salt and pepper. Place half the shallot (save remaining half for Turkey Jus) and sliced garlic head inside turkey cavity. Rub herb butter all over outer side of turkey skin.

Place seasoned turkey, breast side up, in a large roasting pan; tuck wing tips underneath the body. Roast on middle rack until cooked through, 1 hour 45 minutes (follow our Game Plan to stay on track while the turkey roasts). To check for doneness, insert an instant-read thermometer into the thickest part of the thigh. Turkey is fully cooked when internal temperature reaches 180 degrees in the thigh and 165 degrees in the breast. If not yet cooked through after 1 hour 45 minutes, loosely tent turkey with aluminum foil and return to oven until juices run clear, 15-30 minutes more. Remove from oven. TIP: Resist the urge to peek in on your bird—opening the oven will cause the temperature to drop, thus slowing down the cooking process. Instead, turn on the oven light and check on it through the glass.

Let turkey rest in roasting pan for 15 minutes, then using tongs or turkey lifters, carefully transfer to a cutting board to rest for 15 minutes more. Carefully pour pan drippings into a fat separator or a large measuring cup. Set aside to cool. (See TURKEY JUS recipe)