Thanksgiving: Herbed Roast Turkey modified from Williams Sonoma

Use natural fresh free range turkey which you can buy up to about 24 lbs. Bring to room temperature by taking out of the refrigerator one hour before placing in the oven. A 24 lb. turkey will cook in about 6 hours and 20 minutes (15 to 17 minutes per pound). Plan when you are serving dinner and work backwards from that time to find out when to put the turkey in. A dinner at 2 p.m. requires that you bring the turkey out at 6 a.m. and get it into the oven by 7 a.m.

Ingredients:
20 to 24 lb. natural free range turkey, at room temperature
2 large yellow onions, quartered
7 celery stalks, cut into two-inch lengths
7 fresh parsley sprigs
2 bay leaves
3 tablespoons dried sage
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon salt
1/2 tablespoon pepper
18 tablespoons unsalted butter, melted

Preheat over to 425 degrees. Position a rack in the bottom third of the oven. Oil a v-shaped rack in a roasting pan. Remove the neck, gizzard and heart from the turkey and place in a bowl in the fridge until ready to use for broth (actually, throw away the gizzard. Yuck!). Place the onion, celery, parsley, and bay leaf in the cavity. In as small bowl mix together the sage, thyme, marjoram, salt, and pepper. Place 2 tablespoons of the herb and spice mixture in the cavity. Truss the turkey, if desired, place on the rack in the pan then place the turkey breast-side up and brush with butter and sprinkle, especially the breast and thighs, with half of the herb and spice mixture. Turn the turkey to the back-side up (it will go into the oven this way) and brush with butter and sprinkle with remaining herb and spice mixture.
Place into the oven and roast for 40 minutes, basting with butter after 20 minutes, Reduce the heat to 325 degrees, turn breast-side up and continue to roast, basting with the remaining butter until used up and then with the pan juices every 20 minutes. Roast until golden and cooked through. After about four hours (tent the breast with aluminum foil if it is looking quite brown), test for doneness by inserting an instant-read thermometer in the thickest part of the breast away from the bone; it should register 165 degrees. Alternatively, insert in in the thickest part of the thigh; it should register 180  degrees. The turkey should roast a total of about 6 hours and 20 minutes or 15 - 17 ,minutes per pound.
Transfer to a warmed platter and loosely cover with aluminum foil until ready to carve, above 20 minutes. Meanwhile, use the pan juices to make the gravy. Carve the turkey and serve with the gravy.
Serves many, many people!