Take the turkey out of refrigerator 1 hour before cooking.
Pre-heat oven to 450.
Make the butter: combine the butter with the garlic, parsley, rosemary and 1 sprig of thyme leaves. Stir so all the ingredients are well combined, then stir in salt and pepper to taste. Set the butter aside.
Remove turkey from packaging, rinse and pat dry. Remove neck and any organs from inside the turkey (if you’re a whole turkey newbie, fear not, these are usually packaged in tidy little bags).
Rub the entire turkey with the butter mixture, making sure all the skin is well-covered. Put any remaining butter into the carcass, along with half of the onion, carrot and parsley.
Pour the chicken stock into a sauce pan, and keep warm on medium low.
Place turkey in the oven for 15 minutes at 450.
Lower the oven temp to 350, and roast turkey approximately 1 hour 45 minutes, removing every 15 to 20 minutes to baste with some of the chicken stock.
When the turkey is approaching the safe internal temp of 165 degrees, remove from oven and set on platter to rest while you make the gravy.
Slice turkey and serve with gravy, sweet potatoes and other sides over your choice when the gravy is ready–give the turkey a good 20 minutes to rest while you prep gravy.
See post details above for links to gravy directions and more on safe turkey cooking tips.