Classic Turkey with Butter and Herbs

Ingredients:

• 1 turkey weighing 5.5 - 6.5 kg, defrosted, if frozen, gut (cut off the neck, but do not throw it away)
• 4 stalks celery, coarsely chopped
• 2 carrots, coarsely chopped
• 1 onion, cut into 8 wedges
• 1 apple, cut into 8 wedges
• Half a bunch of fresh sage
• Half a bunch of fresh parsley
• 110 g butter, room temperature

Preparation:

1. Position a rack in the lower third of the oven, remove the other racks, and preheat the oven to 350°F (175°C). Place the turkey neck, celery, carrots, 6 onion slices, 6 apple slices, half the sage, and half the parsley in the center of a large roasting pan, creating a bed for the turkey. Spread 2 tablespoons of butter, the remaining 2 onion and apple slices, and the remaining sage and parsley in the turkey cavity. Place the turkey breast-side up on the bed of vegetables.
2. Combine 1 tablespoon each of salt and black pepper in a small bowl. Pat the turkey dry and sprinkle with half of the salt and black pepper mixture. Spread the remaining 6 tablespoons of butter over the turkey, then sprinkle with the remaining salt and black pepper mixture. Tie the legs together with kitchen twine and tuck the wings under the turkey. Pour 1 cup of water into the roasting pan around the vegetables.
3. Roast the turkey for 1.5 hours, then baste with the pan juices. Continue roasting, basting every 30 minutes, until the skin is crisp and golden and a thermometer inserted into the thigh registers 160°F (71°C) to 165°F (73°C), another 45 minutes to 1.5 hours. Cover with foil if the skin is browning too quickly. Let rest in the roasting pan for 15 minutes.
4. Carefully tilt the turkey so that all the juices drain into the roasting pan. Transfer the turkey to a cutting board and let it rest for at least 30 minutes, then carve. Remove the vegetables and herbs from the roasting pan and use the rendered fat as gravy.