1. Thaw the turkey completely in the refrigerator, allowing 24 hours per 4–5 pounds.

2. Preheat oven to 450°F (232°C).

3. Remove giblets and neck from the cavity and pat the turkey dry with paper towels.

4. In a bowl, mix softened butter with salt, pepper, thyme, rosemary, and sage.

5. Gently lift the skin over the breast and rub half of the butter underneath.

6. Rub the remaining butter and olive oil over the entire bird.

7. Stuff the cavity with the halved garlic, quartered onion, and citrus.

8. Truss the legs with kitchen twine and tuck the wings under the body.

9. Place turkey breast-side up on a rack in a roasting pan. Pour stock into the pan.

10. Roast at 450°F for 30 minutes.

11. Lower the oven to 325°F (163°C) and continue roasting, basting every 45 minutes. Tent with foil if browning too quickly.

12. Roast until a thermometer reads 165°F (74°C) in the thickest part of the thigh.

13. Remove from oven and let rest 30 minutes before carving.

14. Serve warm with your favorite sides and pan gravy.