1/3 cup kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 crumbled bay leaves
1. Combine salt rub ingredients and set aside.
1 15 turkey (neck, heart, and gizzard reserved)
1 onion, chopped
1 celery stalk, chopped
1 whole lemon, chopped with peel
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup (1 stick) unsalted butter, room temperature
1. Rinse turkey inside and out. Rub turkey with salt rub and place in bag. Close bag. Place on baking sheet and refrigerate overnight up to 24 hours.
2. Set rack at lowest position in oven and preheat to 325°F. Remove turkey from bag and rinse turkey inside and out; pat very dry. Combine onion, celery, lemon and herbs together in a small bowl; stuff into the turkey cavity. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Pour 1 cup water in bottom of roasting pan.
3. Roast turkey 3 to 3 ½ hours. After the first 45 minutes baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve pan juices for gravy.