Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Remove the gizzards and neck bone from both ends of the turkey. Save for another use or discard.

Step 3

Dry the turkey well with paper towels.

Step 4

If using butter or compound butter, slather the entire turkey (even under the skin of the breast if desired) with the softened butter.

Step 5

Season the turkey well with salt and pepper both inside and out.

Step 6

Add the chopped herbs and aromatics (onion, celery, carrots, etc.) into the cavity of the turkey.

Step 7

Carefully add the prepared turkey into the parchment paper bag.

Step 8

Add additional herbs and aromatics into the bag around the turkey.

Step 9

Close up the bag tightly and lift the turkey into a roasting pan.

Step 10

Roast the turkey in the preheated oven for 3½ hours or until the turkey reaches the temperature of 180 degrees F (dark meat), and 170 degrees F (white meat). *Note - probe the instant read thermometer through the bag and into the turkey.

Step 11

Once the turkey is at the desired temperature remove it from the oven and allow it to sit in the bag for 7-10 minutes.

Step 12

Open the bag carefully (the steam will be very hot) and use turkey forks to place the turkey on a carving board. Cover the turkey with foil and allow it to rest for an additional 20-30 minutes minutes.

Step 13

While the turkey rests, pour the juices from the bag into the roasting pan (discarding the spent aromatics) and make gravy if desired.