1 Turkey (10-12 pound), giblets and liver reserved
Apple, carrot, onion chopped, and fresh herbs
Butter, salt, and pepper
Start by preheating the oven to 325 degrees F. Use some paper towels to dry the turkey after scooping out the cavity. Take salt and pepper and season both inside and outside of the turkey. Fill the cavity with chopped vegetables and herbs.
Take a roasting pan and put the turkey with the breast side facing upwards. Use melted butter and brush evenly over the turkey. Cover it with foil and roast for around 2 hours. Take it out and put some more melted butter over your turkey after opening the foil.
Raise the temperature of the oven to 425 degrees F and roast for one more hour. Use an instant-read thermometer in the thickest part of the meat and check for 165 degrees F.
Allow resting with foil intact for 30-45 minutes before carving.