1tablespoonkosher salt(plus½ tablespoon for inside of the cavity)
½tablespoononion powder
1tablespoonsmoked paprika(regular paprika works too)
3teaspoonblack pepper
2stalkscelery(roughly chopped)
2carrots(roughly chopped)
4shallot bulbs(2 -for inside cavity; 2 for pan, sweet, yellow or white onions can be used instead of shallots)
3clovesgarlic(to go inside cavity of turkey)
Roasted Butter Herb Mixture
1stickunsalted butter(soften (not melted))
1bulbgarlic(1-2 bulbs of fresh garlic)
1tablespoonfresh thyme
1tablespoonfresh rosemary
1tablespoonfresh sage
Instructions
Roughly chop shallots, celery, and carrots. Finely chop fresh herbs. Set aside.
Roasted Butter Herb Mixture
Cut the top off the bulb of garlic to expose the cloves and drizzle olive oil over the top then wrap in foil and place in a 415 degree preheated oven to roast until golden brown. This may take approximately 30 minutes. When done, remove from oven and unwrap.
Meanwhile, add a stick of softened butter to a small bowl, add the fresh chopped herbs and squeeze in the roasted garlic cloves (do not add the skin of the garlic). Mash in the roasted garlic cloves with a fork. Stir all the ingredients together until well combined.
Turkey
Remove the bag of giblets and the neck and discard. Wash and pat the turkey with paper towels until completely dry. Slather the back-side with the butter mixture and season well. Add the roughly dropped shallots and extra garlic cloves inside the cavity.
Place a piece of parchment paper inside the roasting pan and place the turkey in the roasting pan with the breast side down (the parchment paper will prevent the breast-side from sticking to the pan. This will allow the back side to brown first. Place in a 415 degree preheated oven for 35 minutes.
Remove bird from the oven and place on a clean plate or baking sheet for a moment. Remove the parchment paper and discard. Add the chopped veggies to the same roasting pan and add the bird back with breast-side up.
Slather the breast-side with remaining butter mixture and season well. Reduce oven temp to 350 degrees and add bird back to oven.
Begin thoroughly basting the bird with the pan juices every 30 minutes from the time it's placed in the oven until the turkey is done. (Set an alarm clock, so you will not forget).
It's done when it reaches an internal temp of 165 degrees. Use a meat thermometer to check the internal temp of the thickest part of the breast. Do not overcook, if so the breast will come out dry which you do not want.
Remove the turkey from the oven and allow it to rest for at least 20 to 30 minutes before carving.
Notes
Do not place turkey on top of a roasting rack instead allow the turkey to sit in its pan juices.
If your turkey is frozen, make sure you thaw the turkey completely before roasting depending on the size, it can take up to 2 days possibly 3 days.
When defrosting, keep the turkey in its original packaging and place in a roasting pan to prevent it from leaking then into the fridge it goes.
Always make sure your turkey has reached room temperature, so it will cook evenly.
Remove the bag of giblets and turkey neck from the cavity and discard or add the neck if making homemade soup.
Tuck the wings under the bird and tie the legs with kitchen string to prevent the legs from spreading apart while roasting.
If you do not have a meat thermometer, I highly recommend investing it one. This will take the guess work out of wondering if your turkey is done.
Your turkey is done when the thickest part of the breast registers at 165 degrees.
Remove the turkey from the oven a few minutes before it reaches 165 degrees as the residual heat will continue to cook the bird further.
When the turkey is done, use the pan juices to make a delicious homemade gravy to pour over the turkey.
Allow the turkey to rest for at least 20 to 30 minutes before carving.