If you’re using a frozen turkey, thaw it in the fridge for 3–4 days before cooking. Let it sit at room temperature for about 1 hour before roasting to take off the chill.

Preheat the oven to 325°F (165°C). Remove the giblets, neck, and any gravy packet from the cavity. Pat the turkey dry inside and out with paper towels.

Place the turkey breast-side up in a large roasting pan. Tuck the wing tips under the bird or cover them with foil to prevent burning.

Make the herb butter by mixing softened butter, salt, pepper, poultry seasoning, 1 tablespoon chopped sage, 1 tablespoon chopped parsley, 1 tablespoon chopped rosemary, and the zest from half the orange and half a lemon.

Gently loosen the skin over the breast with your hand. Pat the skin dry again so the butter sticks. Spread half of the herb butter under the skin and the rest over the outside of the turkey.

Stuff the cavity with the halved garlic, one quartered onion, one quartered lemon, one quartered orange, one quartered apple, and one bunch each of sage, parsley, and rosemary. Tie the legs together with butcher’s twine. Sprinkle salt and pepper over the turkey.

Add one quartered onion, half a lemon, a few parsley sprigs, 2 cups of chicken broth, and the liquid smoke (if using) to the bottom of the pan.

Roast on the lower rack of the oven for about 15 minutes per pound, or until the thickest part of the thigh reaches 165°F. For an 18 lb turkey, that’s about 4½–5 hours. Every hour, baste or spoon pan juices over the turkey.

If the skin browns too quickly, tent the turkey loosely with foil.

When done, transfer the turkey to a cutting board, tent with foil, and let rest 30–45 minutes before carving to keep the slices juicy.