12-14 lb. whole turkey, (totally thawed, tee-totally thawed)
6-7 fresh sage leaves, rough chopped
5-6 fresh thyme stems
2-3 springs of rosemary
2-3 springs of oregano
1½ cups of mayonnaise
1-2 tablespoons coarse salt
1-2 tablespoons pepper
3 stalks celery, rough chopped
1 large onion, rough chopped
½ cup (1 stick) butter, salted
(adjusts all seasonings & mayonnaise as needed for size of bird)
Preheat oven to 450-degrees F.
Lay turkey in a roasting pan.
Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird.
Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1½-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
Remember to reserve turkey drippings and juices for gravy.