Leah Chase's Roasted Turkey
Kosher salt and freshly ground black pepper
1 onion, roughly chopped
3 ribs of celery, roughly chopped
8 tbsp. unsalted butter
1 tsp. dried thyme
1 tsp. rubbed sage
4 crumbled dried bay leaves
1. Heat oven to 350°. Rinse turkey under cold water and pat dry with paper towels. Season cavity and skin of turkey generously with salt and pepper to taste. Stuff cavity with onions and celery.
2. Tie legs together with kitchen twine, tuck wings under body, and place turkey on top of an 18" x 26" sheet of heavy-duty aluminum foil. Top with another sheet of foil of equal size. Crimp and seal edges tightly to form a packet.
3. Transfer sealed turkey to a large roasting pan fitted with a rack and roast for 2 1⁄2 hours.
4. Meanwhile, melt butter in a 1-qt. saucepan along with thyme, sage, and bay leaves. Remove top sheet of foil from turkey and raise oven temperature to 500°; cook, basting with herb butter every 5 minutes, until browned and an instant-read thermometer inserted into a thigh (without touching bone) reads 165°–170°, about 30 minutes more. Let rest for at least 20 minutes before carving.