Rinse the inside of the turkey; pat dry with paper towels.
Season inside of body cavity with half of the herb mixture.
Pull neck skin to the back; fasten with a skewer.
Tuck the ends of the drumsticks under the band of skin across the tail.
Twist wing tips under the back.
Place turkey, breast side up, on a rack in a shallow roasting pan.
Arrange onions, carrots, celery, and neck bone around turkey in roasting pan.
Pour the water into the pan.
Brush turkey with oil.
Sprinkle turkey with remaining herb mixture.
Cover turkey loosely with foil.
Roast for 30 minutes.
When turkey is done, the juices should run clear and the drumsticks should move easily in their sockets.
Remove turkey from oven.
Transfer to a serving platter (reserve mixture in pan for gravy).
Cover; let stand for 15 to 20 minutes.
Remove and discard skin before carving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
