Remove the turkey from the fridge and place on the counter 1 1/2 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 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 even 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. If you are using a foil disposable pan, place it on a large baking sheet for easy transfer.
Reduce oven temperature to 375 and cook for the remainder of the time left for the size of your turkey. See chart on mynameissnickerdoodle.com
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.