- 1 (16 lb.) turkey, thawed; neck and gizzards removed from the cavity
- 1/4 cup salted butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 1/2 teaspoons salt
- 1 cup chopped celery stalk
- 2 sprigs fresh rosemary
- 1/2 teaspoon ground black pepper
- 1 cup water
- Pre-heat oven to 400 degrees Fahrenheit
- Clean the turkey by placing under running water while gently rubbing the skin and cavity. Drain and pat dry with a paper towel.
- Combine butter, sage, thyme, salt, and pepper. Mix well.
- Place half of the butter mixture in between the skin and the meat of the turkey. Do this by creating an incision on the lower breast and then insert your finger to separate the skin and meat.
- Arrange the chopped celery and rosemary inside the cavity of the turkey and then tie the end of the legs together using a kitchen twine.
- Brush the remaining butter mixture all over the turkey.
- Place the turkey in a roasting rack and then put-inside the oven.
- Roast for about 20 minutes and then pour water on the roasting pan.
- Reduce the temperature to 350 degrees Fahrenheit.
- Cover the turkey with aluminum foil. Continue roasting for 1 hour and 30 minutes.
- Remove the foil and then roast the turkey for 30 to 45 minutes more.
- Arrange in a serving plate. Serve with turkey gravy.
- Share and enjoy!