Preparation

• 1 Let the turkey stand at room temperature for 1 hour. Do not leave the turkey at room temperature longer than 1 hour.
• 2 Position a rack in the lower third of an oven and preheat to 425°F.
• 3 Remove the giblets and neck from the turkey and reserve for making gravy, if desired.
• 4 Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley and 1 tablespoon of the herbes de Provence in the body cavity, and season with salt and pepper.
• 5 If desired, truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper.
• 6 Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes.
• 7 Using 2 pairs of tongs or heat-resistant kitchen gloves or mitts, turn the turkey, breast side up, and reduce the oven temperature to 325°F.
• 8 Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F, and into the thigh, 175°F. Total roasting time should be 3 to 3 3/4 hours.
• 9 Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 12.