Step 1

Preheat oven to 450-degrees F.

Step 2

Lay turkey in a roasting pan.

Step 3

Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird.

Step 4

Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.

Step 5

Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1 1/2-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.

Step 6

Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.

Step 7

Remember to reserve turkey drippings and juices for gravy.