Prepare the turkey: Remove the turkey from fridge 1 hour before roasting. Take the giblets from body cavity or neck cavity. Pat dry with paper towels. It’s ok if your turkey still feel cook after sitting at the room temperature for 1 hour.

Seasoning: In a small bowl, mix together softened butter, garlic, salt and pepper. Rub the mixture around the turkey. Then drizzle with olive oil. (If you have prepared stuffing, add them from the neck end of the turkey.)

Preheat the oven to 425°F Position an oven rack in the bottom third of the oven and preheat it to 425°F. Set aside a roasting pan with a rack. Place the turkey on top of the rack

Place the turkey in the oven and lower the heat to 325°F: When the oven is ready, place the turkey in the oven and immediately lower the heat to 325°F.

Roast the turkey: It takes about 3 hours to cook in a regular oven. If you use conventional oven, shorten the cooking time to 15 to 30%. Monitor the temperature after 2 hours to make sure you won’t overcook the turkey. Baste the turkey halfway through (make sure the oven door is close while basting).

Check the doneness: Insert a meat thermometer to the thickest part of the turkey (try different locations including breast, outer thigh and inner thigh). Your turkey is done when the thermometer registers 165°F. If it’s not ready, put the turkey back in the oven. (Be aware that the temperature rises quickly after 140°F).

Rest the turkey: When the turkey is done baking, remove it from the oven. Lift one side of the roasting pan with an oven mitt to allow liquids from the cavity to flow out. Transfer the turkey to a cutting board. Cover with aluminum foil and let it rest for 30 to 60 minutes before carving.