An autumn-flavored butter rub ensures that the meat of this holiday bird cooks up moist and delicious. Do-ahead tip: Prepare butter up to two days in advance.

Prep Time: 8 to 10 minutes, cook time: 3 to 3 1/2 hours, servings: 12 to 14
Ingredients
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons chopped fresh sage 
1/4 teaspoon kosher salt, plus extra for seasoning the turkey 
1/4 teaspoon freshly ground black pepper 
1/4 teaspoon Bell’s poultry seasoning (optional) 
1 (14-pound) turkey, giblets removed
Olive oil, as needed
Directions
1. To make the rub, combine butter and seasonings in a bowl; stir to mix well.
2. Heat oven to 350F and position a rack in the lower third of the oven. Using your hands, gently loosen the skin from the turkey breast and legs, being careful not to tear it. With one hand distribute the sage butter under the skin, then with the other hand massage the outside of the skin to smooth butter as evenly as possible over the breast and as much of the leg meat as you can. Tuck the wings behind the turkey to secure the neck skin and loosely tie the legs together. Rub the turkey all over with a light coating of olive oil and sprinkle lightly with kosher salt (to help crisp the skin).
3. Put turkey, breast side up, on a rack in a heavy-duty, flameproof roasting pan. Put the pan in the oven, with legs pointing toward the back of the oven.
4. Roast 1 hour, then rotate the pan (for even browning). Baste turkey with pan drippings every 30 minutes or so (use a little olive oil until there are sufficient pan juices for basting). Roast 3 to 31/2 hours total, or until an instant-read thermometer inserted in the thickest part of the thigh registers 170F and the juices run clear when you remove the thermometer. Transfer turkey to a carving board, tent with foil and let rest 20 minutes before carving.

Prep Time: 8 to 10 minutes, cook time: 3 to 3 1/2 hours, servings: 12 to 14

Ingredients

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons chopped fresh sage 

1/4 teaspoon kosher salt, plus extra for seasoning the turkey 

1/4 teaspoon freshly ground black pepper 

1/4 teaspoon Bell’s poultry seasoning (optional) 

1 (14-pound) turkey, giblets removed

Olive oil, as needed

Directions

1. To make the rub, combine butter and seasonings in a bowl; stir to mix well.

2. Heat oven to 350F and position a rack in the lower third of the oven. Using your hands, gently loosen the skin from the turkey breast and legs, being careful not to tear it. With one hand distribute the sage butter under the skin, then with the other hand massage the outside of the skin to smooth butter as evenly as possible over the breast and as much of the leg meat as you can. Tuck the wings behind the turkey to secure the neck skin and loosely tie the legs together. Rub the turkey all over with a light coating of olive oil and sprinkle lightly with kosher salt (to help crisp the skin).

3. Put turkey, breast side up, on a rack in a heavy-duty, flameproof roasting pan. Put the pan in the oven, with legs pointing toward the back of the oven.

4. Roast 1 hour, then rotate the pan (for even browning). Baste turkey with pan drippings every 30 minutes or so (use a little olive oil until there are sufficient pan juices for basting). Roast 3 to 31/2 hours total, or until an instant-read thermometer inserted in the thickest part of the thigh registers 170F and the juices run clear when you remove the thermometer. Transfer turkey to a carving board, tent with foil and let rest 20 minutes before carving.

Excerpted from How to Cook a Turkey and All the Other Trimmings, published by Taunton Press, copyright © 2007.