Roasted Turkey With Stuffing

• 5 tablespoons butter, room temp
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon sage
• 1 tablespoon thyme
• coarse salt
• pepper
• 1 (12 lb) whole turkey, Thawed if frozen, rinsed and patted dry, neck reserved. (Set aside giblets for stuffing, if desired.)
• prepared stuffing, of your choice
• 4 -6 large carrots, halved crosswise
• 2 large onions, cut into 8 wedges
• 2 stalks celery, halved crosswise

1. Preheat oven to 350 degrees, with rack in the lowest position.
2. Make herb butter: In a small bowl, mix together 4 tbs.
3. butter w/chopped herbs; season generously w/salt and pepper.
4. Prepare and stuff the turkey.
5. Cut neck into pieces, mix with carrots, ontions and celery, and 2 cups of water in a large roasting pan.
6. Set roasting rack over vegetables in pan.
7. Lift turkey onto rack; rub with remaining tbs.
8. butter.
9. Season generously with salt and pepper.
10. Tent turkey loosely w/foil.
11. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant read themometer inserted into the thickest part of the thigh (avoid hitting the bone!)
12. resisters 125*, about 3 hours.
13. Remove foil; raise oven heat to 400*.
14. Continue roasting occasionally, until thigh reaches 180*, 45-60 minutes more.
15. Tent with foil if bird browns too quickly; add more water if pan becomes dry.
16. Transfer turkey to a serving platter (I bought some extra stems of rosemary and made a "wreath" around the turkey on the platter, it looked nice!).
17. Cover loosely with foil and let it rest for at least 30 minutes before carving.

butter, rosemary, sage, thyme, salt, pepper, turkey, stuffing, carrots, onions, stalks celery

Taken from www.food.com/recipe/roasted-turkey-with-stuffing-194160 (may not work)