Roast Turkey

PREP TURKEY: Line a baking sheet with paper towels. Using kitchen shears, remove and discard outer packaging from thawed turkey*; place turkey on prepared sheet. Remove and discard giblets and neck from inside the cavity. (Do not rinse turkey. Do not remove the oven-safe leg clamp—it’s needed to keep the legs together.) Pat turkey very dry, including inside the cavity, with paper towels. (This ensures that the turkey skin will get nice and crispy when roasted.) Let stand at room temperature for 1 hour. Wash hands and surfaces after handling turkey. Meanwhile, set garlic herb butter aside to soften.

SEASON: Adjust rack to middle position and preheat oven to 425 degrees. Halve and peel shallot. Peel four cloves garlic. Once turkey has stood for 1 hour at room temperature, season all over, including inside the cavity, with plenty of salt and pepper. Place shallot, garlic cloves, and thyme sprigs inside turkey cavity. Rub garlic herb butter all over outside of turkey.

ROAST: Place seasoned turkey, breast side up, in a large roasting pan; tuck wing tips underneath the body. Wash hands with soap and water. Roast on middle rack until cooked through, about 2 hours 15 minutes total (follow our 4-Hour Game Plan to stay on track while the turkey roasts!). Check for doneness after 1 hour 45 minutes by inserting a meat thermometer into the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Final temperature should read at least 165 degrees. Remove from oven. (Resist the urge to peek in on your bird too often—opening the oven will cause the temperature to drop, slowing down the cooking process.)

REST: Let turkey rest in roasting pan for 15 minutes, then transfer to a cutting board to rest 15 minutes more. Carefully pour pan drippings into a fat separator or large measuring cup. Set aside to cool. (You’ll use them for the Classic Gravy.)

Check for doneness after 1 hour 45 minutes By inserting a meat thermometer into the thickest part of the Breast, the innermost part of the thigh, and the innermost part of the wing. Final temperature should read at least 165 degrees.