Take your turkey out of the brine, rinse off and pat dry, let it come up to room temperature or at least get the chill off of it.
Preheat your oven to 450F.
Prepare the ingredients - have ready your aromatics (lemon, orange, herbs) and Stuff the cavity with the aromatics for seasoning (lemon, orange, herbs).Divide your butter up, 1 TBSP and then 6 squares, 1/2 TBSP each.
Stuff the cavity with the aromatics for seasoning (lemon, orange, herbs). There is no wrong way to do this, just make sure it's all in there.
Slowly and carefully pull the skin away from the meat of the breasts and stuff each side with 2 squares of the butter. (See Picture)
Then near the same hole, you will do the same for the thighs, but only put in 1 square per leg.
The bird should have all 6 squares of butter underneath the skin, then with the remainder of the butter, you will want to spread it over the top of the skin. This will help create a delicious crispy maillard reaction and beautiful brown color.
After this step, you will need to take some twine (heavy duty thread) to truss the bird. I would give you step by step instructions but I think this is better taught by youtube – so quickly google the how to for this step! Don’t skip this step, it’s important to do so that your bird cooks evenly and holds it’s shape for your table presentation.
Place your turkey on your roasting rack and in your roasting pan. Roast at 450F for 15 minutes. This will help jump start the browning process. After 15 minutes, drop the temperature to 325F.
Roast for 2 hours at 325F, which means, don’t mess with it, don't open the oven door. Do something else. We went to the park and played in the fall leaves
After 2 hours, take the turkey out, admire it, baste it.If you don't have a baster, you can carefully use a large spoon to scoop up the drippings on the bottom of the pan to pour over the top.
Place a foil cover over the breasts to keep them from getting too brown.
Put the bird back in the oven for another hour (total roasting time should be 3 hours and 15 minutes). But before you pull it out and pat yourself on the back TAKE HIS TEMPERATURE. Put a meat thermometer in the deepest part of the breast meat without going through, it should register 165F. Do this again in his thigh, making sure not to hit the bone, again it should be 165F. Do not skip this step! It's the most important to make sure your guests are not served raw or undercooked meat. If you have a turkey with a "pop-up when done", I suggest to still use meat thermometer to check.