Juicy Holiday Turkey with Compound Butter

1. Prepare the compound butter: In a bowl, combine the 3 sticks of softened unsalted butter with the zest and juice of 1 navel orange, the zest of 1 lemon, 1 inch of finely grated fresh ginger, and 2 tablespoons each of chopped rosemary, thyme, and sage. Season with salt and pepper to taste (the author suggests 1 teaspoon of salt for every stick of butter).
2. Apply the butter: Rub the turkey generously with the prepared compound butter, ensuring some is also placed under the breasts.
3. Season the turkey: Drizzle the buttered turkey with olive oil and sprinkle lightly with additional salt and pepper.
4. Initial roast: Roast the turkey in an oven preheated to 375°F (190°C) for 40 minutes.
5. Continue roasting: Reduce the oven temperature to 325°F (160°C) and continue roasting until the breast reaches an internal temperature of 165°F (74°C) or the thighs reach 170°F (77°C).
6. Baste: Baste the turkey frequently during the final hour of cooking for extra moisture and flavor.