Take the insert pan out of the roaster and pre-heat the roaster to 450 degrees F.
Combine all ingredients for herb butter together (I do this in a food processor); set aside.
Clean turkey – remove neck and gizzards from the cavity.
Rinse the turkey thoroughly with cold water, including the cavity.
Pat dry with paper towels.
Season the outside and cavity generously with salt and pepper.
If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
Rub herb butter all over the outside of the bird, including the underneath.
Place chopped onion, carrots and celery in the bottom on the pan; add stock.
Add roasting rack to the pan and place turkey on top of the rack.
Insert a wired meat thermometer into the thickest part of the bird, avoiding the bone.
Add the cover to the roaster and roast at 450 degrees for 30 minutes.
Turn down to 325 degrees and roast for 2-3 hours depending on the size (Unstuffed: 13 minutes per pound, stuffed: 15 minutes per pound) or until internal temperature (between the leg and breast) reaches 165 degrees.
Remove turkey from roaster and let rest for 15-30 minutes before carving.
Notes
To thaw a turkey: For a frozen turkey allow to thaw 24 hours for every 5 pounds of turkey in a refrigerator.
Add Fresh Sage: Sage is a wonderful fall flavor, perfect for turkey.
Turkey Breast: Try a bone-in or boneless turkey breast in the bag.
Variation tip: Feel free to use gluten free flour in the bag or when you make the gravy with the giblets from the turkey.
Unstuffed Turkey: If not using a stuffing remember to place vegetables in the cavity of the turkey.
Turkey Bag: You can use a turkey bag in the roaster.