You need a meat thermometer and a pan large enough to hold the bird with space around it (a rack is nice, but not essential). Set the bird on a bed of carrots and onions and roast according to the chart, below). Let the turkey sit at room temperature for 45 minutes before roasting.
|1||whole turkey (10 to 25 pounds), giblets removed from vent and neck ends|
|Salt and pepper, to taste|
|1||bunch fresh rosemary, chopped|
|1||bunch fresh thyme, chopped|
|1||bunch fresh oregano, chopped|
butter, at room
|2||tablespoons vegetable oil, or more if necessary|