Herb-Butter Roasted Turkey

This is the way that I make our Thanksgiving Turkey when we aren't deep frying it. Usually we do both if we are having people, usually single soldiers unable to make it back home, over for the holiday. This is a way to make a equally beautiful and delicious turkey that is worthy of being a holiday center piece. 

If your turkey is frozen, please allow at least three days for it to thaw in the fridge. Check turkey as it roasts to make sure that the breasts isn't over browning before 2 hours. 

For the Turkey, line roasting pan with:

4 ribs celery, chopped, divided

4 carrots, chopped, divided

2 onions, chopped, divided

2 cups low-sodiu, chicken broth

Prepare:

1 whole turkey, thawed if frozen (12-14 lbs)

1/2 lemon, chopped

4 Tbsp unsalted butter, melted

Kosher salt

For the herb-butter, process:

4 Tbsp unsalted butter, softened

1 Tbsp chopped fresh thyme

1 Tbsp chopped sage

1 Tbsp chopped rosemary

1/2 tsp kosher salt

Garnish:

Assorted fresh herbs, such as rosemary, thyme and sage

Red grapes

Lemon wedges

Instructions

1. Preheat oven to 350 degrees with oven rack in lowest position.
2. For the turkey, line with roasting pan with half the celery, carrots and onion; add broth. Place a roasting rack on top of the vegetables; set aside.
3. Prepare turkey, remove giblets and neck. Reserve neck for stock and discard giblets (or save them for a different time). Rinse turkey inside and out with water then dry with paper towels.
4. Slide you hand between the skin and breast meat at the neck to loosen the skin. Tuck the wing tips under the turkeys body to secure. 
5. Season turkey cavity with salt, then stuff with lemon and remaining veggies.
6. For the herb butter, process softened butter, thyme, sage, rosemary, and salt in a food processor. Insert herb butter under skin and rub all over entire breast.
7. Transfer turkey to roasting rack and tie legs with kitchen string. Brush turkey with melted butter, season with salt and roast two hours.
8. Remove turkey from oven, baste with pan juices, cover breast with foil, and return to oven.
9. Roast turkey, basting every 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 170 degrees. Remove turkey from oven, transfer to a cutting board, tent with foil and let rest 30 minutes.
10. Strain pan dripping into a large glass measuring cup; reserve for gravy (recipe in different post).
11. Plate onto serving plate and garnish turkey with fresh herbs, grapes and lemon wedges.