Simple Roast Turkey
1 (17-pound) turkey, rinsed well and patted dry
5 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
6 cups chicken stock, homemade or store-bought
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
. Remove the fresh or thawed turkey from the refrigerator 1 hour before roasting.
2. Combine the butter, sage, rosemary, and thyme in a food processor and process until smooth. Season with salt and pepper.
3. Preheat the oven to 450°F.
4. Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
5. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onions. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
6. Put the turkey in the roasting pan and scatter the remaining vegetables around it. Pour the remaining 2 cups stock into the bottom of the roasting pan and carefully put the pan in the oven. Roast until the turkey is light golden brown, about 45 minutes.
7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2 1/2 hours longer.
8. Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Let rest for 30 minutes before carving.