Remove the turkey from its packaging and rinse it thoroughly with cold water to remove any blood. Discard the giblets and neck. Scrub the turkey skin with a mixture of salt and vinegar to help remove any residue.

Rinse the turkey again with cold water, both inside and out. Drain excess water and pat the turkey dry with paper towels, both inside and out. Repeat the drying process as needed to ensure the turkey is completely dry.

Soften the butter to room temperature. Wash and dry the herbs thoroughly. Finely chop the herbs and set aside.

Combine the softened butter with the chopped herbs and orange zest.

Preheat the oven to 425°F and position a rack in the lower third. Chop the fresh vegetables and spread them on the bottom of a roasting pan—reserve 2 cups for stuffing the turkey.

Place the dried turkey in a separate roasting pan. Gently lift the skin over the breast and carefully slide your fingers underneath, working towards the neck. Spread half of the herbed butter evenly over the turkey breast. Stuff the cavity with 2 cups of the reserved vegetables and a few sprigs of fresh herbs.

Tie the turkey's legs together with kitchen twine. Place the turkey on top of the vegetables in the roasting pan. Spread the remaining herbed butter over the entire turkey, including the breast, legs, and wings. Pour one cup of water into the roasting pan before covering the turkey with multiple layers of aluminum foil to retain moisture.

Roast the turkey for 30 minutes at 425°F. After 30 minutes, reduce the oven temperature to 350°F and continue roasting for another 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Remove the turkey from the oven and let it rest for at least 20 minutes before carving and serving. Happy Thanksgiving! Wishing you and your family a blessed holiday.