Begin by removing the turkey from the bag and washing it with cold water to rinse off any blood. Also, remove the giblets and the neck. Scrub the skin with salt and vinegar. .

Wash the turkey again with cold water, both inside and out. Drain any excess water and dry it with a paper towel, inside and out. You may need to repeat the drying process several times to ensure there's no water

Thoroughly wash the herbs and dry them well. Soften the butter

Mix the butter with the fresh, finely chopped herbs and a bit of orange zest. Adjust the amount of butter according to the size of the turkey.

Preheat the oven to 425°F and lower the rack to the bottom part of the oven. Chop your fresh vegetables and spread them on the bottom of a roasting pan, reserving 2 cups for the stuffing.

Place the prepared turkey (as dry as possible) in a separate pan. Gently lift a bit of the skin over the breast and carefully edge your fingers under the turkey's skin as far as you can without tearing it (a wooden spoon may be used if preferred). Stuff the bird with 2 cups of the cut vegetables and add a few sprigs of fresh herbs if you have extra.

Tie the turkey's legs together using kitchen twine. Transfer the turkey to the roasting pan over the cut vegetables. Spread the remaining herbed butter all over the bird, including the breast, legs, and wings. Add one cup of water to your roasting pan before covering the turkey with multiple layers of aluminum foil to retain moisture.

Roast 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 the thermometer reads between 157-160°F. Remove the turkey from the oven and keep it covered for a minimum of 20 minutes before carving and serving. Happy Turkey Day! Many blessings to you and your family from me and mine.