Removed the thawed turkey from the refrigerator 1 hour before cooking. This is a good time to start chopping the vegetables and herbs.
Adjust the oven rack and preheat the oven to 325 degrees F.
Add the chopped vegetables to the roasting pan.
Remove the turkey from the packaging, dry and remove the neck and giblets. Tuck the wings under it and move the turkey to the roasting pan.
Season the cavity with salt, pepper and the cavity mix above.
Using your fingers, gently loosen and separate the skin from the turkey breast. Really just enough to get a spoon in.
Mix half the butter (1 stick) and herbs (1 Tbsp. of each) to place in between the skin and the breast. You can melt this in the microwave for about 20-30 seconds.
Using a spoon or your hand, spoon the melted butter mix between the skin and the breast.
Mix the second half of the butter (1 stick) and herbs (1 Tbsp. of each) and melt in the microwave for about 15 seconds.Slather this all over the outside of the turkey.
Tie the legs together and then tent the turkey with tin foil. Make sure none of the foil is touching the turkey.
Roast for 15 minutes per pound at 325 degrees F and when you are halfway done, remove the tin foil.
Continue to roast the rest of the time until the internal temperature of the turkey is 165 degrees F.
Let the turkey rest for 20 - 30 minutes. If the temperature still needs to come up a few degrees, tent the turkey again while it rests.
Make the gravy or prep the sides at this time.