Roast Turkey Basic

5.5-6.5 kg turkey
½ bunch herbs dill, parsley, coriander
½ head of garlic
330 g of butter
5 medium carrots
1 bunch celery
1 litre chicken stock
SIDS SALT & PEPPER to taste

Dice the herbs and them to a medium-sized mixing bowl. Press the garlic cloves into the bowl. Season generously with SIDS SALT & PEPPER. Add the softened butter into the herb mixture.
Place about 70% of the herb butter into a plastic storage bag. Press it towards the bottom of the bag, forming a log shape. Place the bag in the refrigerator to harden.
Dice the carrots and celery into large chunks. Place the veggies into the bottom of a large roasting dish with a detachable roasting rack. Pour the stock directly over the veggies. Place the wire roasting rack inside the dish.
Rinse the turkey in the sink, remove the giblets, and pat it dry with paper towels. Place the turkey inside the roasting dish on top of the wire roasting rack. Carefully, use your fingers to loosen the skin away from the flesh, being extra careful not to rip it.
Slice the herb butter into 5 mm thick coins. Lift the skin and evenly distribute the butter coins underneath it. Season the outer turkey skin very generously with SIDS SALT & PEPPER. Tie the turkey legs together with twine.
Remove the skin from the two onions and cut them in half. Stuff the onion pieces inside the cavity of the turkey. Spread the leftover butter on top of the turkey.
Bake the turkey uncovered at 175°C for 3-5 hours depending on the weight. (Note: A 5.5-6.6 kg turkey will take about 3-3½ hours to bake. Tack on an extra 25 minutes per kg if your turkey is heavier.)
Rest the turkey at room temperature for 20 minutes before carving it. Save all the drippings and stock at the bottom of the roasting pan for gravy. Slice and enjoy.