• Brine and prepare the turkey:
• Brine the turkey according to package directions or search on the blog on how to dry-brine your turkey. Plan at least 1 day for this step.
• Once ready to cook, pat dry the turkey and season the cavity generously with 1 teaspoon sea salt and 1/4 teaspoon ground pepper.

Butter Mixture:

• In a medium bowl combine all the ingredients listed under this section. Stir until smooth.
• Gently push your fingers under the turkey skin, lift and separate the skin from the turkey breast. Separate as much skin as possible, don't rush and be careful not to tear the skin.
• Stuff 2/3 of the butter mixture under the skin and use the remaining to massage it on top of the skin all over the turkey.
• Drizzle the turkey with olive oil and generously season with sea salt and ground black pepper for a crispier skin.

Stuffing:

• Stuff the turkey with all the listed ingredients under this section.
• Cross the turkey legs and tie them together.

Roast:

• Preheat the oven to 430 degreed Place the oven rack in the lower part of your oven so the turkey fits in.
• Place an oven-safe meat thermometer into the bird, just beneath the drum stick.
• Roast uncovered in the preheated oven for 30 minutes.
• Remove turkey from the oven and baste with the juices from the pan.
• Reduce oven to 360 degrees F, cover turkey breast with foil and bake for another 2 1/2 - 3 hours or until the temperature in the breast reaches 160 degrees F.
• Uncover, baste again and let it brown or use the broil function to make the skin crispier. Careful to NOT burn the bird.
• Remove the turkey from the oven, cover with foil loosely and let it rest for at least 1 hour.
• Transfer the bird to a serving plate, decorate with fall veggies, fruits, and fresh herbs.
• Serve and enjoy!