Simple Classic Roast Turkey | Oregonian Recipes

Ingredients

• 1 14- to 16-pound turkey
• Kosher or sea salt and freshly ground black pepper
• 1 large yellow onion (about 12 ounces), coarsely chopped
• 2 large carrots, peeled and cut into 1-inch lengths
• 2 large stalks celery, cut into 1-inch lengths
• 4 large, fresh sage leaves
• 3 sprigs fresh thyme
• 1-1/2 cups water
• 1/2 cup unsalted butter, melted (1 stick)