1-Prepare the herb turkey butter: by pulsing all the ingredients 1 pound salted butter, softened (460g); 1 teaspoon fine sea salt; 1 tablespoon coarse ground pepper (5g); 1 teaspoon Worcestershire sauce; 3 cloves garlic, smashed; 1 lemon, zested and juiced; ½ cup parsley leaves (14g); ¼ cup sage leaves (7g); and 2 tablespoons fresh thyme leaves (5g) in a food processor until smooth.

2-Set up the roasting pan: by adding 1 large onion cut into eight wedges, 2 carrots roughly chopped, 2 celery stalks roughly chopped, 5 cloves garlic smashed, 8 fresh thyme sprigs, 4 sage leaves, and 2 quarts chicken stock (8 cups or 1.8L) at the bottom. Place a roasting rack over this base.

3-Melt about a quarter of the herb turkey butter, roughly 4 ounces or 115g, in a small saucepan over low heat, then take it off the heat.

4-Position the turkey: on the roasting rack, then create pockets between the skin and breast meat, and make holes near the thighs.

5-Work the remaining unmelted herb turkey butter, about 12 ounces or 345g, under the skin pockets and into the holes near the thighs, massaging it evenly for full flavor.

6-Flip the turkey breast-side down and brush the melted butter (about 4 ounces or 115g) over the back; flip it breast-side up and brush the rest over the top, then lightly season with salt and pepper.

7-Roast for about 14 minutes per pound, basting every 30 minutes with the fat from the roasting pan remember, not the broth to keep your flavorful turkey moist. Add water if the liquid gets low, and rotate the pan hourly for even browning.

8-Once the turkey hits your desired color, loosely tent it with foil and keep roasting until the internal temperature reaches 160°F in the thickest parts of the thighs and breast, with clear juices running.

9-Take the turkey out and let it rest, uncovered or loosely tented with foil, for 30 minutes to 1 hour before carving. For longer warmth, pop it in a 200°F (90°C) oven, covered loosely with foil.