Remove your thawed or fresh turkey from the fridge, open it up and place it on your roasting rack that has been placed in your roasting tray.

Remove any giblets or innards and place the neck into the bottom of the roasting tray.

Pat turkey dry with paper towels and sprinkle 1 TBSP salt over the entire bird and inside the cavity.

Tie legs together with cotton twine, turn wings under the back of the turkey and make sure the neck skin is folded under the back tightly.

Cover the entire tray with plastic wrap and place in the fridge to chill overnight.

Remove the turkey from the fridge and place on the counter 1 ½ hours before you put it in the oven.

Place cut celery and carrots in the roasting pan and under the turkey.

1 hour before you start to cook the turkey, pour the chicken stock into a medium pot.

Add in onion, garlic, thyme sprigs and butter to pan.

Bring to a boil, then turn down to a simmer and cook for 10 minutes.

Cool the mixture for 30-40 minutes.

Place the oven rack on the lowest rung and preheat your oven to 425 degrees.

Remove the plastic wrap from the bird and season with pepper.

Dip cheesecloth in the basting liquid until completely saturated and drape it over the entire bird.

Slowly pour or spoon the remaining stock mixture over the cheesecloth making sure it is completely saturated.

Disperse the onion, garlic and sprigs around the roasting pan.

Place the turkey into the oven and bake for 45 minutes.

Reduce oven temperature to 375 and cook for the remainder of the time left for the size of your turkey.

For the last 10 minutes of cook time, carefully remove browned cheesecloth and let it brown for the remainder of time.

Remove the turkey from the oven and let it rest for 30 minutes (up to an hour) before carving.