If you are starting with a frozen turkey defrost the bird according to the package instructions, but plan on at least two days defrosting in your fridge. If you have to hurry, keep it wrapped and cover with cool water. Change the water every 30 minutes until the bird is no longer solid and icy.

In a food processor, blend up half of the fresh herbs with the room temperature butter, two cloves of garlic and teaspoon of salt.

Cut the onions and celery into chunks.

Preheat the oven to 350.

Remove any giblets or innards from the inside of the bird (often wrapped in paper) and examine the bird for any forgotten quills, pull them out with tweezers.

Season the inside and outside of the turkey generously with the remaining salt. Rub a scoop of the herb butter inside the cavity of the bird and stuff with the onion, celery, remaining fresh herbs and garlic.

Place on a rack in the roasting pan, breast side down. This will allow the juices to seep into the breast during the first hour or so of baking. Rub another scoop of the herb butter on top.

Use the following to roast the turkey until it reaches a temperature of 160:

8-12lbs 2 to 3 1/2 hours
12-16lbs 3 to 4 hours
16-20lbs 5 to 6 hours

Plan about 15-20 minutes per pound. After the first hour and a half, remove the bird and using tongs or large wooden spoons, flip over the bird. This is easiest with an assistant who can hold the roasting pan secure while you turn the bird over. Be sure to protect everyone’s hands with pot holders or towels and remember the obvious— this is a hot & greasy operation!

Once the bird is flipped, rub it down with the remaining herb butter.

If you love to baste your bird, feel free, but keep in mind every time you open the oven door this will reduce the oven temperature and extends the roasting time on the bird.

Remove from the oven and cover with a lid or foil. Rest for about 10-15 minutes.

To carve, place on a large cutting or carving board with an edge to catch juices. Cut along the spine to remove the breasts. Cut off the legs, thighs, and wings. Removing small pieces as needed and cutting off pieces or dark meat, especially if serving a crowd. Just before serving, slice the breast into slices. Sprinkle on more of the fresh herbs.

If you know that you will have plenty of leftovers only cut away what you need initially. This will keep the remaining meat more moist if it cools on the bone.