Preheat your oven to 500°F. This high heat at the beginning will help to achieve a crispy skin.
Place the turkey breast side up on a rack inside a roasting pan. This allows the heat to circulate evenly around the bird.
Pry your fingers gently between the skin and the meat of the turkey to create pockets. Work 3 tablespoons of butter under the skin over the breast and legs to keep the meat moist.
Rub an additional tablespoon of butter on the outside of the skin, ensuring a golden finish. Season generously with Kosher salt and freshly ground black pepper for balanced flavor.
Tuck the wing tips under the body and stuff the cavity of the turkey with the prepared aromatics, if desired. This adds flavor from the inside out.
Tie the legs together with kitchen twine to keep the stuffing inside and promote even cooking.
Pour 1 and ½ cups of water into the roasting pan. This helps to create steam, keeping the turkey moist.
Roast the turkey in the preheated oven for 30 minutes. This initial blast of heat will crisp up the skin.
Lower the heat to 350°F and continue roasting for another 30 minutes. This will allow the turkey to cook through without drying out.
Butter one side of a large piece of aluminum foil and tent the turkey breast with it, butter side down. This protects the skin while allowing the meat to cook through.
Every 30 minutes, rotate the turkey and baste it with the juices from the pan, ensuring even flavor and moisture. This should continue for about 1 hour.
Melt the remaining 8 tablespoons of butter in a small sauté pan, whisk in the hot sauce, and use a large spoon to baste the turkey liberally with this mixture.
Roast for another 30 minutes. Baste again and return to the oven for an additional 30 minutes, or until the internal temperature reaches 165°F when measured at the inner thigh.
Transfer the turkey to a carving board and tent loosely with foil for 30 minutes before carving.
Serve with additional hot sauce if desired, and enjoy the compliments!
