Set your oven to preheat at 450°F. Place the fully thawed turkey in a large roasting pan. This ensures that the turkey will start roasting as soon as you’re ready with the rest of the prep.

Remove the leaves from the sage, thyme, rosemary, and oregano stems. Finely chop the sage leaves, and remove the leaves from the thyme, rosemary, and oregano sprigs. Combine the chopped sage, thyme leaves, rosemary leaves, oregano leaves, and mayonnaise in a bowl. Mix together thoroughly to make a flavorful spread for the turkey. I find that using fresh herbs here gives the turkey an incredible aroma.

Rub the mayonnaise and herb mixture from Step 2 all over the outside and interior cavity of the turkey. Generously season the turkey with coarse salt and ground black pepper, both inside and out. Stuff the cavity with the chopped celery and chopped onion, spreading some around the roasting pan as well. Tuck the stick of salted butter inside the cavity for extra moisture and flavor.

Roast the prepared turkey in the preheated 450°F oven for 30 minutes. After that, lower the oven temperature to 350°F. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Continue roasting, uncovered, until the internal thermometer registers 165°F. The process should take about 1 1/2 to 2 hours, depending on the turkey’s size. If necessary, cover the legs with foil partway through roasting to prevent over-browning. Once the thigh reads 165°F, check the thickest part of the breast to be sure it also reaches 165°F.

Remove the turkey from the oven and loosely cover it with foil. Let it rest for at least 20-30 minutes before carving—this helps keep the juices inside for a moist result. I always remind myself to reserve those flavorful drippings and juices for making a delicious homemade gravy later.