Ingredients

• 1 medium onion , coarsely chopped
• 1 stalk celery , coarsely chopped
• 1 medium carrot , coarsely chopped
• 1 , 12 pound
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1 teaspoon cayenne pepper
• 3 tablespoons butter
• 4 sprigs fresh rosemary
• 0.5 bunches fresh sage , chopped

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place onion, celery, and carrot in a large, shallow roasting pan.
3. 3 Place turkey, breast-side up, on top of vegetables in the roasting pan. Pat outside and inside of turkey dry with paper towels.
4. 4 Combine salt, black pepper, and cayenne pepper in a small bowl. Season inside of turkey with about 1/3 of the salt mixture. Fold wing tips under bird.
5. 5 Melt butter in a small saucepan over medium heat until edges turn golden, about 2 minutes. Add rosemary and sage; cook and stir until fragrant, about 1 minute.
6. 6 Place rosemary and sage inside cavity of turkey; reserve melted butter. Tie turkey legs together with twine.
7. 7 Brush melted butter over turkey. Season with the remaining salt mixture.
8. 8 Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
9. 9 Remove turkey from the oven and allow to rest in a warm area for 10 to 15 minutes before slicing.

Nutrition per serving