Instructions

1. Make the herb butter: stem 3 sprigs of rosemary and 4 sprigs of thyme. Combine with 5-6 sage leaves and chop very finely. In a small bowl, stir together the chopped herbs, minced shallots, softened butter and salt. (You can make this a few days in advance and store, covered, in the refrigerator. You could also wrap the butter tightly in plastic wrap and freeze for up to 3 months.)
2. Slide your hand between the skin and the flesh of the turkey to loosen the skin. Rub half of the butter directly onto the flesh, then rub the remaining herb butter on the outside of the skin.
3. Preheat the oven to 325F. Make your vegetable trivet: line up 5 of the carrots and 5 of the celery sticks on the bottom of your roasting pan. Scatter the potatoes and onions around.
4. Sprinkle salt and pepper into the main cavity of the turkey. Stuff the turkey cavity with the remaining 2 carrots and celery sticks, rosemary, thyme, sage, and the lemon. Use kitchen twine to tie the legs of the turkey together, securing the aromatics in place.
5. Place the bird breast-side down on the trivet. Roast for 1 hour, then flip the turkey carefully using tongs (try not to tear the skin). Turn up the oven to 400F, and cook for an additional 60-65 minutes.* Check for doneness by inserting a meat thermometer into the fattest part of the thigh — when it reads 165F, the turkey is done.
6. Remove the turkey from the oven and place it on a cutting board. Tent a piece of tin foil over it, and let it rest for at least 30 minutes. (Use this time to make the gravy and finish preparing the rest of the meal.) Then carve the turkey and serve.