PS. Sorry, these were the only two decent pictures I have of the turkey. Next time, I'll work on presentation!
1 (8 - 10 lb) turkey, completely thawed, neck and gizzards removed
salt and freshly ground black pepper
1 onion, quartered
1 head garlic, halved
celery, roughly chopped
2 carrots, roughly chopped
sprigs of fresh herbs such as thyme, parsley, rosemary and/or sage (there are usually prepackaged ones at the grocery store)
2 bay leaves
8 tbsp unsalted butter, melted
Adjust one rack to the lowest position, and remove the remaining racks. Preheat oven at 325ºF. Dry the turkey with paper towels, inside and out. Salt and pepper the inside and stuff with the onion, garlic, celery, carrots, herbs and bay leaves. I actually chopped too much celery and carrots, but try and fit as much of each as you can. The recipe did not say to tie the legs together, but we did to keep the vegetables in (Paul's idea). Salt and pepper the outside of the turkey and place on a roasting rack in a roasting pan. Brush half of the melted butter and season again with salt and pepper. Tent bird with foil.
Roast the turkey for 2 hours. Remove the foil and baste the turkey with the rest of the melted butter and any drippings from the roasting pan (don't be surprised if you don't have any drippings, we hardly did). Increase the oven temperature to 425ºF and continue roasting until the thermometer reads 165ºF in the thigh of the bird. This will take about another hour. Remove turkey from the oven and set aside for 15 minutes before carving. Carve and serve with your favorite side dishes.