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["Preheat oven to 350 degrees, with rack in the lowest position.", "Make herb butter: In a small bowl, mix together 4 tbs.", "butter w/chopped herbs; season generously w/salt and pepper.", "Prepare and stuff the turkey.", "Cut neck into pieces, mix with carrots, ontions and celery, and 2 cups of water in a large roasting pan.", "Set roasting rack over vegetables in pan.", "Lift turkey onto rack; rub with remaining tbs.", "butter.", "Season generously with salt and pepper.", "Tent turkey loosely w/foil.", "Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant read themometer inserted into the thickest part of the thigh (avoid hitting the bone!)", "resisters 125*, about 3 hours.", "Remove foil; raise oven heat to 400*.", "Continue roasting occasionally, until thigh reaches 180*, 45-60 minutes more.", "Tent with foil if bird browns too quickly; add more water if pan becomes dry.", "Transfer turkey to a serving platter (I bought some extra stems of rosemary and made a ""wreath"" around the turkey on the platter, it looked nice!).", "Cover loosely with foil and let it rest for at least 30 minutes before carving."]
