Mirepoix (use ingredient ratios to your preference)
Celery
Carrots
Onions
Instructions
Chop herbs and mix half with softened butter. Place under skin of turkey and spread all over under breast.
Season inside of turkey cavity with salt and pepper, and place extra fresh herbs inside cavity with a couple pieces of celery, carrots, and ½ onion.
Make large-chopped mirepoix. [Editor's note: Other recipes call for 2 carrots, 2 onions, and 3 ribs of celery, but use ratios to your taste.] Place in the roasting pan.
Place turkey breast side up roast at 325° for approximately 15 minutes per pound, until turkey reaches 165° (see note)
Cover turkey with foil for first half of cooking process. Remove foil for second half to brown skin. Baste every twenty minutes with pan drippings.
Notes
Note: Always use a thermometer when cooking turkey. Turkey should be cooked to 165°. Failure to do so can result in food borne illnesses.