Roasted Turkey with Herb Butter and Stuffing

Chopped fresh thyme, sage, and rosemary are mixed into softened butter to provide flavour and moisture for this easy Thanksgiving turkey. Fill with the Cornbread and Sausage Stuffing or the stuffing of your choice.

5 Tbsp. butter, room temperature
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh sage, chopped
1 Tbsp. fresh thyme, chopped
coarse sea salt
pepper, freshly cracked
1 (12 lb) whole turkey, thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
1 recipe Cornbread and Sausage Stuffing
4-6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 stalks celery, halved crosswise

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).  Place oven rack in the lowest position.

Make the Herb Butter: 
In a small bowl, mix together 4 Tbsp. butter with chopped herbs; season generously with salt and pepper.

Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.

Fill the Neck Cavity:  
Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles.

Tuck wings:
Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing.

Tie the Legs:
Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

Lift the Turkey Onto Rack:
Rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours.

Remove the Foil:
Raise oven heat to 400°F (200°C/180°C fan, Gas Mark 6).

Continue roasting, basting occasionally, until thigh reaches 180°F, 45-60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry.

Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.