Remove the turkey from the fridge. Take the turkey out of the fridge and let it come to room temperature before baking. It generally takes 1 to 2 hours for the turkey to come to room temperature.
Preheat the oven to 425°F and Prepare the garlic butter. In a small saucepan, melt 5 tablespoons of butter with fresh rosemary and garlic.
Place the turkey on a large rimmed baking sheet. Place a wire rack onto the baking sheet. Then, place the sliced apple, celery, and onion on the rack. (This is completely optional but helps to give the turkey more flavor while roasting.)Place the turkey on top, skin side up. The turkey should be spread out completely and lay flat. Baste the turkey on all sides with the garlic butter. Reserve about 2 tbsp to baste later during cooking. Optional: Tuck the wings under the rib cage to prevent them from burning as the turkey cooks. Roast the turkey. Place the turkey in the oven and roast for 30 minutes. Then, remove the turkey from the oven and baste it with the remaining garlic butter. Place the turkey back in the oven for an additional 40 minutes. Lower the temperature to 375°F and roast for 20 minutes, or until the internal temperature reaches 165°F. Remove the turkey and check the temperature with an instant thermometer.
Rest The Turkey. After roasting the turkey, let it rest for at least 15 minutes before carving. This will allow time for the juices from the turkey will be reabsorbed back into the meat. If you cut the turkey without resting, you’ll lose all the flavor juices and they will be left on the carving board.
Carve and Enjoy! Serve as a beautiful centerpiece for your Thanksgiving dinner with your favorite side dishes.