Fresh Herb Basted Roast Turkey

Brushing a simple fresh herb butter over the turkey
before and during cooking is a straightforward,
way of achieving great flavor and a crispy skin.

Ingredients:
12-lb. turkey
Kosher salt to taste
freshly ground black pepper to taste
12 tbsp. unsalted butter
2 tbsp. finely chopped sage
2 tbsp. finely chopped thyme
2 tsp. sweet smoked paprika
2 tsp. packed light brown
sugar
1 medium carrot, chopped
1 medium onion, chopped
1 rib celery, chopped
1 lemon, quartered

Dirctions;
Heat oven to 500 degrees F.
Rinse turkey and pat dry with paper towels.
Season turkey inside and out with salt and pepper
and let come to room temperature.
Meanwhile, in a 1-qt. saucepan over medium heat,
melt the butter and add the sage, thyme,
paprika, and sugar; set herb butter aside.
Transfer turkey to a rack set inside a roasting pan
and stuff turkey with carrots, onions, celery, and lemons.
Tuck wings behind turkey and tie legs together with kitchen twine.
Brush turkey all over with herb butter, reserving some for basting.
Pour 2 cups water into roasting pan and roast turkey,
brushing once with more of the herb butter, for 30 minutes.
Reduce heat to 350˚ and continue roasting,
brushing occasionally with herb butter,
until an instant-read thermometer inserted into a thigh,
without touching the bone, reads 165 degrees, 2 1/2–3 hours.
Transfer turkey to a cutting board, loosely cover with foil,
and let sit for 30 minutes before carving.